West Bend Automatic User Manual

COARSE SALT, optional
CARAWAY SEED, optional
BREAD SELECT SETTING TO USE: Dough
1. Add water and honey to bread pan.
2. Add bread flour, rye flour, dry milk and salt to pan. Tap pan to settle dry ingredients, then level dry
Ingredients, pushing some of the flour mixture into the corners. Place pieces of butter around outer edges
of pan on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for DOUGH. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program
into control. When dough is done, audible alert will sound and bread maker will turn off automatically.
Remove pan from bread maker, then remove dough, placing onto floured surface. Let rest 15 minutes.
5. Knead dough on floured surface about 1 minute. Roll dough out into a rectangle, about y4-inch thick.
Cut into 6 strips, then cut each strip into 4 pieces. Roll each piece of dough into a 2-inch ball. Place on
greased cookie sheet. Cover and let rise in warm, draft-free place for 30 to 45 minutes until double in size.
Brush with slightly beaten egg white and sprinkle with coarse salt or caraway seed or both. Bake in pre
heated 375°F oven for 15 to 20 minutes or until brown. Serve warm.
Notes:
PIZZA DOUGH
Not a thin or thick crust, but in between so everyone will like it. Great for a Saturday night dinner. Load
it up with your favorite toppings. Makes a 12 or 14-inch pizza. Recipe can be doubled to make 2 pizzas.
INGREDIENTS
6 ounces (% cup) WATER, 80°F
2 tablespoons VEGETABLE OIL
2 cups ALL PURPOSE or
BREAD FLOUR
'/2 teaspoon SUGAR
'A teaspoon SALT
2 teaspoons ACTIVE DRY YEAST
-Or- -Or-
1 'A teaspoons FAST RISE YEAST
8 ounces PIZZA SAUCE
FAVORITE MEAT, TOP
PINGS and CHEESE
BREAD SELECT SETTING TO USE: Dough
1. Add water and vegetable oil to bread pan.
2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level dry ingredients, pushing
some of the flour mixture into the corners.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for DOUGH. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program
into control. When dough is done, audible alert will sound and bread maker will turn off automatically.
Remove pan from bread maker, then remove dough, placing onto floured surface. Knead about 1 minute,
then let rest 15 minutes.
5. Roll dough out to fi t 12 or 14-inch pizza pan. Place dough into greased pan which has been sprinkled with
cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to 25
minutes.
6. Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake
in preheated 425°F oven for 20 to 25 minutes or until nicely browned on top. Let rest 5 minutes before
cutting.
Notes:
60

West Bend Automatic Specifications

General

Model	Automatic
Number of Programs	12
Power	600 Watts
Non-stick Pan	Yes
Viewing Window	Yes
Capacity	2 lbs
Loaf Size	1.5, 2 lbs
Delay Timer	Yes
Keep Warm Function	Yes
Settings	Basic, French, Whole Wheat, Sweet, Dough, Gluten Free, Rapid Bake, Cake, Jam, Bake