West Bend 47413 Manual De Instrucciones página 9

WATER used in combination with dry milk can be substituted for regular milk and
must be used when using the "Delay Start" function as regular milk can spoil when
left at room temperature for several hours. Use lukewarm water, about 80-90°F (27-
32°C). Do not use water above 100°F (38°C) as this could affect the yeast.
BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread
making as they tenderize the bread, add flavor and richness. Butter and margarine
are interchangeable in recipes. Butter and margarine can be used right from the
refrigerator. Cut cold butter or margarine into smaller 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 yogurt for the amount of fat
recommended in the recipe. Using less fat will affect the height, tenderness and
texture of the bread, which is normal.
EGGS add color, richness and leavening to bread. Use only large eggs. No
premixing is needed. Egg substitutes can be used in place of fresh eggs. One egg
equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute two (2)
egg whites for a large egg in the recipes without affecting the end result. Watch the
dough during the knead cycle as some minor adjustment may be needed to get the
dough to the right consistency.
SALT has several functions in making bread. It controls yeast growth while
strengthening the gluten structure to make the dough more elastic and also 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. "Light" salt can be used as a substitute for ordinary table
salt, providing it contains both potassium chloride and sodium. Use the same amount
as recommended for table salt. When adding salt to the bread pan, add to one
corner to keep it away from the yeast, especially when using time delay as the salt
can affect the yeast activity.
YEAST is a living organism which, through fermentation, feeds on carbohydrates in
flour and sugar to produce carbon dioxide gas that makes the bread rise. Active dry,
fast rising or bread machine yeast can be used in your bread maker. Use only the
amount stated in the recipes. Using a little more can cause the dough to over rise
and bake into the top of the bread maker. Fast rising yeast and bread machine yeast
are virtually the same and interchangeable with one another. Do not use
compressed yeast as poor results may be obtained. A ¼-ounce envelope of yeast
contains 2¼ teaspoons. Yeast can also be purchased in bulk so you can measure
the exact amount needed. Once opened, keep refrigerated. Always make sure yeast
is fresh and has not passed the "Use By" date.
SPECIAL NOTE ON FLOUR: All flours are affected by growing conditions, milling,
storage, humidity, etc. 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 bread flour in an airtight container. Store whole
grain flours, whole wheat and rye, in a refrigerator to prevent them from becoming
rancid. Measure the amount of flour as directed in each recipe, but make any
adjustments after the first 3 - 4 minutes of continuous kneading.
You may find you get better bread by weighing your flour rather than measuring in
measuring cups. Most flours average 1 cup = 135 grams.
CHECKING THE DOUGH: Making changes to the dough is easy. This can be done
during the knead cycle only. Do not turn off the breadmaker to adjust dough.
• Touch the dough. If it feels a little sticky and there is a slight smear of dough
under the knead blade, no adjustment is necessary.
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