West Bend Automatic User Manual

BREAD SELECT SETTING TO USE; Dough
1. Add water to bread pan.
2. Add bread flour, dry milk, sugar 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 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 to fit jelly roll pan
or large cookie sheet being used, about 15 x 10-inches. Place onto greased pan and press dough evenly
into pan forming an edge. Cover and let rise in warm, draft-free place for 20 to 30 minutes until slightly
risen. With handle of a wooden spoon, make indentations in dough at every inch. Brush dough witlr
olive oil, then spinkle with Parmesan cheese, rosemary leaves and garlic salt.
6. Bake in preheated 400°F oven for 15 minutes or until nicely browned. Cool slightly and cut into squares
for serving. Serve warm.
Notes:
TRADITIONAL FRENCH BREAD
Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf.
INGREDIENTS
9y2 ounces (1 cup -I- 3 Tbsp.) WATER, SOT
31/2 cups BREAD FLOUR
Wi teaspoons SUGAR
114 teaspoons SALT
1 tablespoon, cut into 4 pieces BUTTER or MARGARINE
2 teaspoons ACTIVE DRY YEAST
-Or- -Or-
11/2 teaspoons FAST RISE YEAST
1 EGG WHITE, slightly
beaten
1 teaspoon WATER
POPPY or SESAME
SEEDS for garnish
BREAD SELECT SETTING TO USE: Dough
1. Add water to bread pan.
2. Add bread 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. Place pieces of butter into corners 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. Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam
side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft-free place
for 45 to 55 minutes or until nearly double in size. With a sharp knife, make 3 or 4 'A-inch deep diagonal
cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf. Sprinkle with poppy
or sesame seeds if desired or leave plain.
6. Bake in preheated 375°F oven for 40 minutes or until golden brown. Cool slightly before slicing.
Notes:
62

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