West bend bakery style bread maker 41085 manual

The correct number will be listed as a catalog or model number. If your model number is not listed, we do not have a digital copy of the manual. Tablespoons Breadmachinedigest. Put kalead bar in pan over shaft. Bread Real-estate-us.

It is quite small, considering that it is an automatic bread maker capable of making four loaf sizes. Bread Manualmachine. Open door. Using hot pads or oven mitts, carefully lift front edge of bread pan up to unlock then lift pan out of machine. Shake bread out of …. Maker Kitchen. Pages: See Prices. Westbend Usermanual. Page Count: Name Breadmakermanuals. Thank you. Posted by Miss Lynda. I'm glad I finally found the manual I need. Leave a Comment.

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Bought the machine without a manual. Style Picclick. Today we have a West Bend Bakery Style …. Bread Recipelink. Betsy at Recipelink. Bread Manualsbrain. Pages in total: Bread Yourbreadmachine. Create a little bowl in your flour and fill that bowl with your yeast. Make sure to check in on the bread dough after a …. Bakery Museums. We have served the West Bend and surrounding communities since Bread Westbend. Knead Blades, set of 2, for P Double 1lb.

Sold Out. Knead Blade. Bread Mattress-leader. How to use west bend bread maker. Cookies and muffins are most common rapid pasta types. Solid fat, like butter, margarine or shortening, is cut into dried ingredients to start the process.

Cool on rack 15 to 30 minutes before slicing. Choose one of the many bread recipes included in this book and follow the basic steps that follow. Unlock pan from machine by lifting up along front edge. Add all liquid ingredients to pan first then butter or margarine followed by the dry ingredients, except the yeast. Level dry ingredients pushing some into the corners of pan.

Make a well in center of dry ingredients and add the recommended amount of yeast for the type being used and loaf size. See Diagram Press bread select button until arrow points to recommended bread setting given in recipe. The process time will appear in display for the program selected.

If no additional ingredient s need to be added, simply ignore this alert. Using hot pads or oven mitts carefully lift front edge of pan up to unlock, then lift pan out of machine. Keep it out of drafts and direct sunlight and at least 4 inches away from walls, cabinets and other appliances, especially heating and cooling appliances which can interfere with the internal bread maker temperatures and affect the loaf of bread being prepared.

Since the bread maker contains a motor, some vibration occurs during the knead cycle. AVOID touching bread maker during the bake cycle as exterior surfaces become hot. Use only fresh ingredients. Add liquid ingredients to the bread pan first, the butter or margarine next, followed by the dry ingredients and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the pan to settle the dry ingredients, then level off the ingredients, pushing into the corners to prevent liquid from seeping up.

Then add the yeast to the very center of the pan, making a slight well in the center of the dry ingredients. This sequence is very important, especially when using the delay start timer of your bread maker to prevent over fermentation of the yeast. If power is not restored in 5 to 10 seconds, the bread maker will remain off when power is restored. If this occurs, you will need to remove the contents from the bread pan and start over using fresh ingredients. Turn bread maker OFF after completion of cycle.

Although bread making seems very basic, it is a science and the proportions of ingredients are critical. Read the following information to better understand the importance each ingredient plays in the bread making process. Also, always make sure your ingredients are fresh. It provides structure and food for the yeast.

Several different types of flour can be used in your bread maker, but DO NOT USE all-purpose flour, cake flour or self-rising flour as poor results will be obtained. Several different brands of bread flour are available for use in your bread maker.

The whole wheat setting on your machine has a longer knead time to better develop the structure of wheat breads for optimum results. But, it cannot be used alone as it does not contain enough protein to develop adequate gluten for structure. How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity and even the manufacturer.

While not visibly different, you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area. Always store flour in an airtight container. Store whole grain flours whole wheat, rye in refrigerator to prevent them from becoming rancid. Measure the amount of flour as directed in each recipe but make any adjustment after the first 8 to 10 minutes of continuous kneading. Feel free to check the condition of the dough during the knead cycle as this is the only time you can make any minor adjustment :.

If it feels a little sticky and there is a slight smear under both knead bars, no adjustment is necessary. Allow it to work in before making any further adjustment. Once again, allow it to work in before making any further adjustments. The bottom of the bread pan will also be clean of any dough residue. Types of sweeteners that can be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits, whether dried or fresh.

When using a liquid sweetener such as honey or molasses, the total amount of liquid in the recipe will need to be reduced slightly by the same measurement of liquid sweetener used. A special tip when measuring sticky liquid sweeteners is to coat the measuring spoon with vegetable oil before measuring. This will help the liquid sweeteners slide right out.

Warm in a glass measuring cup in microwave or in a small pan on top of the range. Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid may be needed, as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can lose moisture. When you experience a severe change in weather, it is best to check the condition of the dough during the knead cycle as noted in the FLOUR paragraph for any minor adjustment that may be needed.

Water and milk are mostly interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water.

Check dough during the knead cycle for any minor adjustments. Slightly more milk may be needed when substituting for water. An excess of fat, however, can inhibit rising, so accuracy is critical. Butter, margarine and solid shortening are interchangeable in recipes. You may wish to cut butter and margarine into four 4 pieces for faster blending during the knead cycle.

Low-fat or fat-free bread can be made by substituting equal amounts of unsweetened applesauce or plain nonfat yogurt for the amount of fat recommended in the recipe. Watch dough as it kneads for any minor adjustments, which may be necessary. Use large eggs. No premixing is needed. Egg substitutes can be used in place of fresh eggs. To reduce cholesterol, you can substitute two 2 egg whites for each large egg in the recipes without affecting the end result.

Watch the dough during the knead cycle for any needed adjustments. A special tip when using eggs is to run them under warm water for about one minute before cracking, as this helps the egg slide out of the shell better. It inhibits the yeast growth while strengthening the gluten structure to make the dough more elastic, plus it adds flavor. Use ordinary table salt in your bread maker.

Using too little or eliminating the salt will cause the dough to over-rise. Using too much can prevent the dough from rising as high as it should. Use same amount as recommended for table salt. When adding salt to pan, add to one corner to keep it away from yeast, especially when using timer as the salt can retard its growth.

Active dry, fast rising or bread machine yeast can be used in your bread maker. Use only the amount stated in the recipe. Using a little more can cause the dough to over-rise and bake into the top of bread maker. Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another.

Recipes in this book were tested using only active dry, fast rising and bread machine yeast. Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars so as to measure the exact amount without having to waste any. If you save the unused amount from the open envelope, store in a dry, airtight container in the refrigerator.

Date the container and use promptly. Do not mix old and new yeast in a recipe. Vital gluten will increase the protein content in flour to product a higher loaf of bread with lighter texture. As a guideline, add one 1 teaspoon vital gluten per cup of flour used in the recipe.

Check the dough during kneading; you may need to add a little water as the vital gluten absorbs liquid. Vital gluten can be obtained at most health food stores. Do not use gluten flour, as this contains less protein and is less effective. Or, to increase the protein content, you can use a large egg as a substitute for vital gluten.

Cinnamon can break down the structure of the dough, affecting height and texture, and garlic can inhibit the yeast activity. You may need to adjust your measuring habits, but the rewards for doing so will be great.

Follow these very important tips:. Many bread disasters occur because an ingredient was left out or added twice. Make a slight well in center of dry ingredients and place the yeast in the well.

This sequence is very important, especially when using the timer to prevent yeast from getting wet before bread making begins. The liquid level line MUST be right to the measurement marking, not above or below. Liquid level must be exact to markings on liquid measuring cups. Too much or too little liquid will affect the height of the loaf. ALWAYS use standard dry measuring cups cups that nest together to measure dry ingredients, especially flour.

Dry measuring cups are those that nest together. For prompt assistance, please call Monday through Friday 6am-6pm central time, or send an email to midea totalcardinc. Their warranty and contact information can also be found in your care and use manual.

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