West Bend L5203 - Manual (Page 29)

29
ONE HOUR BREAD CYCLE
Your bread maker has a special cycle for making fresh, hot bread in just one hour. For best results, follow these guidelines for the one hour
bread cycle as it is used differently than the other bread settings on your machine.
•
Use fast rising, instant blending or bread machine yeast. Use 3 teaspoons yeast for a 1-1/2 pound loaf; 2-1/4 teaspoons yeast for a 1
pound loaf. Do not use active dry yeast as short loaves of bread will be obtained at the one hour bread cycle.
•
Use lukewarm liquids, in the range of 75-85
°
for best results. If cooler liquid is used, short loaves of bread will be obtained. If hotter
liquid is used, the yeast can be killed.
•
Use less salt. Salt controls the activity of the yeast and using less at the one hour bread cycle will result in a higher loaf. Some salt
must be used, so do not eliminate it completely as this will affect both the taste and texture of the bread. Use ½ teaspoon salt for both
1 and 1-1/2 pound loaves of bread.
•
Other ingredients, such as flour, sugar, dry milk, salt, butter, etc., should be at room temperature. Yeast can be at room temperature or
used directly from the refrigerator.
•
Always use bread flour. Bread recipes should contain at least 65% bread flour when made at the one hour bread cycle. Do not
attempt to make 100% whole wheat or other natural grain breads at this setting as poor results will be obtained.
•
Use same measuring technique for ingredients as recommended for the other bread settings. See page 6.
•
The timer can be used at the one hour bread cycle.
•
Do not open cover unless needed during the bread making process as this can affect the loaf being made.
•
If loaf of bread is difficult to remove from pan immediately after baking, let bread sit in pan 5 minutes to loosen. Shake bread out of
pan and cool on rack at least 15 minutes before slicing.
•
If bread is not removed from machine immediately after baking, machine will go into automatic keep warm mode for up to 1 hour.
•
If making several consecutive loaves of bread at the one hour bread cycle, turn machine off and allow to cool with the cover open for
at least 30 minutes. This will allow control to cool down for accurate sensing of temperature which is critical for the one hour bread
cycle.
•
A crack may form on top of crust which is caused by higher temperatures at the one hour bread cycle.
•
Loaves of bread made at the one hour bread cycle will be about 1 inch shorter than loaves made at the other bread settings which is
normal.
•
Bread mixes may be used at the one hour bread cycle with some adjustment needed as follows. Note: best results are obtained using
scratch recipes at the one hour bread cycle as amount of salt is controlled.
1. Use mixes that weigh 14 ounces or more (net weight will be printed on box).
2. Use lukewarm water, between 75-85
°°°°
F.
3. ADD 1-1/2 extra teaspoons fast rising, instant blending or bread machine yeast to what is already included with the
mix. If extra yeast is not added, the loaf will be short. Yeast does not need to be the same brand – different brands of yeast
can be combined.