WestBend 47413GY43 Mode D'emploi page 10

• If the dough is very sticky, clinging to the sides of the pan, and is more like a
batter than a dough, add one tablespoon of flour. Allow the flour to be mixed
completely into the dough before making any more adjustments. To prevent heat
from escaping, open the lid of the bread maker only to add flour.
• If the dough is dry and the bread maker appears to be laboring, add one
teaspoon of lukewarm water. Allow water to be completely mixed into the dough
before making any additional adjustments and keep lid closed to keep heat in the
appliance.
Dough is "just right" when it is smooth in appearance, soft to the touch, leaves a slight
residue on your finger, and the bottom of the bread pan is clean of dough residue.
SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or garlic
can affect the texture and size of the loaf obtained. Cinnamon can break down the
structure of the dough, affecting height and texture. Too much garlic can inhibit the
yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe.
CREATING ARTISAN BREAD CRUSTS: Just before the bread baking cycle begins,
open the lid of the bread maker and carefully brush the top surface of the dough with a
lightly beaten egg white that has been mixed with 1 teaspoon of water. If desired, slash
the top of the dough ¼ to ½ inch deep with a sharp knife into desired design. Leave
plain or sprinkle with seeds, herbs, grated parmesan or romano cheeses, or other
desired toppings. Press toppings gently into the dough to ensure it adheres and will not
fall off. Close the lid and allow bread to bake.
For best results, use only the beaten egg white with water to treat the crust before the
bake cycle begins. This mixture will ensure that toppings will stick and not fall off when
bread is removed from the pan.
Do not use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be
flammable when exposed to the bread maker's heating unit.
Crust can also be treated after bread is done baking. Remove bread from the bread
pan and place on a rack. Lightly brush the top of the loaf with melted butter, margarine,
olive oil, or vegetable oil and sprinkle desired topping on to the bread's top.
GLUTEN FREE BREAD: Always use room-temperature ingredients. Do not use
eggs directly from the refrigerator. Instead, place them in a bowl of warm water until
they reach room temperature. Gluten free bread dough will have more of a muffin
batter texture than a typical bread dough texture. This is normal. You may need to
assist mixing of the ingredients in your bread pan with a rubber spatula. If you desire
a lighter loaf of gluten free bread, try beer bread or bread made with club soda or
ginger ale.
HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes
yeast gases to expand more rapidly and the dough to rise more quickly. The dough
can rise so much that when it begins to bake, it will collapse due to overstretching of
the gluten structure. To slow the rising of the dough, reduce the amount of yeast by
¼ teaspoon at a time until you find the right amount. You can also reduce the
amount of liquid by a teaspoon or two. Some experimentation will be needed when
using your breadmaker at high altitudes.
CHECK YOUR TEMPS: It is a good idea at the end of a bread cycle to check the
internal temperature of your bread with a thermometer before removing the bread
from the pan. Most breads are done when they reach 190°F-200°F. Gluten-free
breads should be between 205°F-210°F. If you have not reached these
temperatures, it is likely that your bread is underbaked. Bake for additional time on
setting (12) Bake.
CYCLE TIME CHART: Please refer to the last page of this manual for a complete
breakdown of each cycle.
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