West Bend L4978 User Manual

WEST BEND BREAD & DOUGH MAKER

L4978

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electrical
shock and/or injury to persons including the following:

• Read all instructions before using.

• Do not touch hot surfaces. Use handles or knobs. Always use potholders or oven mitts to handle hot bread pan or hot

bread.

• Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot.

• To protect against electrical shock, do not place cord, plug or appliance in water or other liquid.

• Close supervision is necessary when any appliance is used by or near children.

• Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before

cleaning appliance.

• Avoid contacting moving parts.

• Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any

manner. Return appliance to The West Bend Company for examination, repair or adjustment.

• The use of accessory attachments not recommended by The West Bend Company may result in fire, electrical shock or

personal injury.

• Do not use outdoors.

• Do not let cord hang over edge of table or counter or touch hot surfaces.

• Do not place appliance on or near a hot gas or electrical burner, or in a heated oven.

• Do not use appliance for other than intended use.

• To disconnect power, press stop button to turn control off then remove plug from wall outlet. Never pull on the cord.

• Extreme caution must be used when moving appliance during operation.

SAVE THESE INSTRUCTIONS - Your bread maker needs no special care other than cleaning. If servicing

becomes necessary, return your bread maker to The West Bend Company. See Warranty section in this booklet for service

details. Do not attempt to repair it yourself. For Household Use Only. An off odor from motor may be noted with first

use, which is normal and will disappear with use.

Electric Cord Statement - CAUTION: Your bread maker has a short cord as a safety precaution to prevent personal

injury or property damage resulting from pulling, tripping or becoming entangled with the cord. Do not allow children to be
near or use this bread maker without close adult supervision. If you must use a longer cord set or an extension cord when
using the bread maker, the cord must be arranged so it will not drape or hang over the edge of a countertop or tabletop,
where it can be pulled on by children or tripped over accidentally. To prevent electric shock, personal injury or fire, the
electrical rating of the extension cord you use must be the same or more than the wattage of the bread maker (wattage is
stamped on underside of bread maker).

Important Safety Instructions - This appliance has a polarized plug (one blade is wider than the other). As a safety

feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it
still does not fit, contact a qualified electrician. Never use with an extension cord unless plug can be fully inserted. Do not
attempt to defeat this safety feature. Your West Bend® Bread & Dough Maker was designed for use with 120 volt, 60 Hz
electrical service ONLY. Use of your bread & dough maker with a converter or transformer will destroy the electronic
control and will void your warranty

TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE
INSTRUCTIONS AND/OR WARNINGS IN THIS CARE/USE INSTRUCTIONAL MANUAL.

IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL - To Protect bread

maker’s electronic control against possible damage caused by surges in electrical power line, we recommend using a surge
protector device, available in the electronics department of most discount/hardware stores. Simply plug surge protector into
electrical outlet, then plug bread maker cord into receptacle of surge protector.

HELPFUL HINTS FOR SUCCESSFUL BREAD BAKING - To ensure great baking results in your West

Bend Bread Dough Maker, please take a few minutes to review the following tips and read the basic instructions in the

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front section of this book. Please pay close attention on how to measure ingredients, as this is the most important step in

bread machine baking and the difference between success and failure.

IMPORTANT TIPS TO KEEP IN MIND WHEN MAKING BREAD ARE: - Make sure knead bar is

in pan before adding ingredients. Simply match hole in bar with shape of shaft and slide on. You may need to twist bar
slightly to slide all the way down on shaft.

• Always use fresh ingredients.

• Measure ingredients accurately using correct measuring cups and spoons.

USE see-through glass or plastic measuring cups with graduated markings for liquids. Measure liquids at

eye level for accuracy.

Use set of solid, nesting type-measuring cups for dry ingredients. ALWAYS SPOON DRY
INGREDIENTS, especially bread flour, into measuring cups, then level with a knife.

DO NOT SCOOP measuring cups into flour as this will cause dough to be too dry and result in short

loaves.

USE set of graduated measuring spoons for smaller quantities of ingredients, measuring level, not rounded

or heaping.

• Add ingredients to pan in this order: 1) all liquid ingredients first, 2) all dry ingredients, EXCEPT YEAST, putting salt

in one corner of pan to keep away from yeast, 3) level dry ingredients in pan, divide butter or margarine into 4 pieces
and place a piece in each corner, and 4) make a slight well in center and add yeast.

• Lock pan securely in machine, turning counterclockwise.

• Make bread and crust color selections first, then turn machine on.

• Feel free to check dough during knead cycle for any minor adjustment that may be needed. After 8-10 minutes of

kneading, open cover to look at and touch dough. (Opening cover at this time does not affect performance). Dough
should be in a ball on knead bar and feel a bit sticky. This is perfect and needs no adjustment. If dough is very sticky
and clinging in one corner of pan, it is too wet and needs flour. Add 1 tablespoon flour at a time until dough forms into
a soft ball on knead bar. If dough is too dry and the machine seems to be struggling, add lukewarm water 1 teaspoon at
a time, until dough becomes soft and elastic and a bit sticky to the touch. When making any adjustment, always allow
flour or water to be blended into dough thoroughly, about 1 minute, before making any further adjustment.

‘QUICK START’ STEPS FOR MAKING FIRST LOAF OF BREAD - You are probably very anxious

to start using your new bread maker without having the time to read this book from cover to cover. Follow these ‘Quick
Start’ steps for making that first loaf of bread, whether using the mix included with your bread maker or one of the recipes
in this book. And while you are enjoying that first slice of freshly baked bread, sit back and read the book to ensure
successful baking results each and every time. It contains very important information on the proper use of your bread
maker.

‘QUICK START’ STEPS FOR MAKING BREAD MIX INCLUDED WITH BREAD MAKER

Wash pan and knead bar as recommended in “Clean Before Using” section in this book. Make sure knead bar is positioned
on shaft in bottom of pan.

1. Measure 1-cup (8 ounces) lukewarm water in glass or plastic see-through measuring cup. Make sure water level is
exactly at the 1 cup marking, at “EYE LEVEL”. Pour water into bread pan.

2. Open bag of dry ingredients and pour into pan on top of water. Level ingredients with knife, pushing some into
corners of pan.

3. Make a well in center of dry ingredients; add yeast from packet included with mix.

4. Lock pan into bread maker, turning counterclockwise (see LOCK directional arrow on edge of pan). Plug bread maker
into outlet.

5. The bread maker is already preprogrammed for making the box mix. After the machine is plugged in, the words
BASIC and MEDIUM will appear in the display along with 3:40 (3 hours, 40 minutes) which is the time needed to
make the mix. Press START/STOP button to turn on. Red ON light will glow, colon between hours and minutes will
flash and time will count down in minutes so you always know how much time remains until the bread is done.

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When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding START/STOP
button down until red ON light goes out, about 3 seconds. Unlock pan using hot pads or oven mitt and shake bread out of
pan. Cool on rack 15 to 30 minutes before slicing. See “Clean After Each Use” section in this book for cleaning pan and
knead bar.

‘QUICK START’ STEPS FOR MAKING A RECIPE IN THIS BOOK - Choose one of the many bread

recipes included in this book and follow the basic steps that follow. Either a 1 or 1½ pound loaf of bread can be made
depending on the size loaf desired.

Wash pan and knead bar as recommended in “Clean Before Using” section in this book and be sure knead bar is positioned
on shaft in bottom of pan.

1. Read “How To Measure” section in this booklet, as this is VERY IMPORTANT.

2. Add all liquid ingredients to pan first, then add dry ingredients, leveling and pushing some of the dry ingredients into
the corners. Add the recommended amount of butter or margarine to corners of pan.

3. Make a well in center of dry ingredients and add the recommended amount of yeast for the type being used and loaf
size.

4. Lock pan into bread maker, turning counterclockwise (see LOCK directional arrow on edge of pan). Plug bread maker
into outlet and press Bread Select button until recommended bread setting, as given in recipe, appears in display. Press
Bread Color button until desired crust color, LIGHT, MEDIUM, or DARK, appears in display. Press START/STOP
button to turn on. Red ON light will glow, colon between hours and minutes will flash and time will count down in
minutes so you always know how much time remains until the bread is done.

When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding START/STOP
button down until red ON light goes out, about 3 seconds. Unlock pan using hot pads or oven mitt and shake bread out
of pan. Cool on rack 15 to 30 minutes before slicing. See “Clean After Each Use” section in this book for cleaning pan
and knead bar.

OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER

1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation. If you need to stop the

bread maker during operation, hold the START/STOP button down for 3 seconds or until red ON light goes out.

2. BE SURE to allow adequate ventilation around the bread maker when it is in operation. 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.

3. DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearing on the bottom of the pan

that turns the knead bar.

4. ALWAYS place bread maker on a DRY, STABLE, heat-proof countertop or table during use. Since the bread maker

contains a motor, some vibration occurs during the knead cycle.

5. AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use pot holders when

removing and handling the bread pan after baking.

6. FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN BREAD MAKING IS TO

MEASURE INGREDIENTS ACCURATELY.

7. DO NOT EXCEED the ingredient capacity of the bread maker. See “Know Your Ingredients” section in this booklet.

Use only fresh ingredients.

8. ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid ingredients to the bread pan first,

followed by dry ingredients, then butter or margarine 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.

9. IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off automatically and 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. The
red ON light will go off in the display to let you know the bread maker is not in operation

10. DO NOT COVER bread maker with anything during operation as this can cause malfunction

11. DO NOT TOUCH control panel buttons after bread maker has been turned ON as this will interrupt the cycle. Turn

bread maker OFF after completion of cycle.

12. DO NOT LEAVE bread maker plugged into electrical outlet when not in use to prevent it from being accidentally

turned ON.

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KNOW YOUR INGREDIENTS - 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.

FLOUR is the main ingredient used in making bread and provides structure as well as 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 SELF­RISING FLOUR, AS POOR RESULTS WILL BE OBTAINED.

Bread Flour SHOULD be used in your bread maker as it contains more gluten-forming proteins than all-purpose flour and
will provide tall, well-formed loaves with good structure. Several different brands of bread flour are available for use in
your bread maker.

Whole Wheat Flour can be used in your bread maker at the special WHOLE WHEAT bread setting. Whole wheat flour
contains the entire wheat kernel, including the bran and germ, therefore breads made with 100% or a high percentage of
whole wheat flour will be lower in height and heavier in texture than bread made with bread flour. The WHOLE WHEAT
bread settings on your bread maker feature longer kneading to better develop the structure of whole wheat bread for
optimum results.

Rye Flour can be used in combination with bread flour in the preparation of rye or pumpernickel bread. It cannot be used
alone as it does not contain enough protein to develop adequate gluten for structure.

Special Notes on Flour: 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 the recipe, but make any adjustments after the first 8 – 10 minutes of
kneading as follows: Feel free to check the dough by touching and looking at it during knead cycle as this is the only time

you can make minor adjustments that may be necessary. If dough does not form into a ball and is more like a batter in
consistency, more flour will need to be added. Add 1 tablespoon of flour at a time until dough forms into a soft ball and is
not sticky to the touch. If too much flour has been added and the mixture will not form into a ball, add 1 teaspoon of
lukewarm water at a time, allowing the water to be kneaded into the dough before adjusting further until a soft ball of
dough forms. You can typically tell by the appearance of the dough when it is just right as the dough will be soft in
appearance but will not be sticky to the touch, and the sides and bottom of the bread pan will be clean.

Do not exceed 3 cups of bread flour for the 1½ pound loaf or 2 cups bread flour for the 1 pound loaf. Breads containing

whole wheat, cereals or oats should not exceed a total of 3½ cups for the 1½ pound loaf; 2½ cups for the 1 pound loaf.

SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor to the bread and give the crust a

golden color. 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 the sweetener; it will
slide right out. DO NOT USE ARTIFICIAL SWEETENERS AS A SUBSTITUTE FOR SUGAR AND OTHER
NATURAL SWEETENERS AS THE YEAST WILL NOT REACT PROPERLY AND POOR RESULTS WILL BE
OBTAINED.

MILK enhances flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%, skim, buttermilk or

canned evaporated milk) can be used in making bread. Refrigerated milk MUST ALWAYS be warmed to about 80ºF
before adding to the bread pan. Heat milk in glass measure in the microwave or in a small pan on top of the range until
lukewarm, but not hot. Use a thermometer to measure the temperature accurately. DO NOT OVERHEAT the milk, above
110ºF, as this can kill the yeast.

WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the delay

start timer of your bread maker as regular milk will spoil when left at room temperature for several hours. Always use
lukewarm water, about 80ºF for best results. Do not use warm or hot water, above 110ºF, as this can kill the yeast.

Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid
will 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. Water and milk are interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for
water.

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BUTTER, MARGARINE and OTHER FATS AND OILS serve several purposes in bread making as they tenderize the

bread, add flavor and richness and contribute to the storage life of bread by retaining moisture. An excess of fat, however,
can inhibit rising, so measure accurately.

Butter, margarine and solid shortening are interchangeable in the recipes. Butter and margarine can be used right from the
refrigerator. You may wish to cut cold butter or margarine into 4 pieces for faster blending, placing them into the corners
of the pan. 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.

EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitute can be used in

place of fresh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute 2 egg whites for
each large egg in the recipes without affecting the end result. Watch the dough during the knead cycle as some minor
adjustments may be necessary to get the dough to the right consistency. See “Special Notes on Flour” section for adjusting
dough.

A special tip when using eggs is to run under warm water or place in a bowl of warm water about 1 minute before cracking
as this helps the egg slide out of shell better.

SALT has several functions in making bread. 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 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 pan, add to one corner to keep it away from yeast, especially when

using time delay as the salt can retard its growth.
YEAST is a living organism, which through fermentation, feed 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 cover. Fast
rising yeast and bread machine yeast are virtually the same and are interchangeable with one another. DO NOT USE
COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. 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 you can measure the exact
amount you need without having to waste any. If using yeast packed in a ¼-ounce foil envelope, it is best to open a fresh
envelope every time you bake. If you do 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. A ¼-ounce foil

envelope of yeast contains 2¼ teaspoons. ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE
“USE BY” DATE PRINTED ON JAR OR ENVELOPE.

VITAL WHEAT GLUTEN is the gluten protein, which has been rinsed from wheat flour and then dried. Vital gluten will

increase the protein content in flour to produce a higher loaf of bread with lighter texture. About the only time you may
wish to consider adding vital gluten to recipes is for 100% whole wheat bread or recipes containing a high percentage of
whole wheat or other whole grain flours or cereals. As a guideline, add one (1) teaspoon vital gluten per cup of flour used
in the recipe. Check the condition of the dough during kneading as you may need to add a little water, as the vital gluten
will absorb liquid. Vital gluten can be obtained at most health food stores. Do not use gluten flour, as this is not as
effective as vital gluten as it contains less protein.

Or you can use a large egg as a substitute for vital gluten as it too will increase the protein content. If using an egg, add to
the liquid in bottom of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (¼ cup). Again,
check the condition of the dough during the knead cycle for any minor adjustment that may be needed.

SPECIAL NOTE ON CINNAM ON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size

of the loaf obtained. Cinnamon can break down the structure of the dough, affecting height and texture, whereas, garlic can
inhibit the yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe, don’t be generous.

IMPORTANT IMPORTANT IMPORTANT - MEASURE INGREDIENTS PRECISE LY AND ACCURATELY

.

THE MOST IMPORTANT STEP IN USING YIUR BREAD MAKER IS TO MEASURE THE INGREDIENTS
PRECISELY AND ACCURATELY. A mismeasured tablespoon of water or teaspoon of salt can make a BIG difference in

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the bread maker. Remember, the bread maker is not human and cannot adjust for mismeasured ingredients, ONLY YOU
CAN MAKE SURE THE INGREDIENTS ARE MEASURED ACCURATELY. Follow these VERY IMPORTANT tips
when measuring ingredients: Read through the recipe and organize the ingredients you will need in the order they are
added to the bread pan. Many bread disasters occur because an ingredient was left out or added twice. Use standard kitchen
measuring cups and spoons and follow the steps below.

1. ALWAYS use glass or plastic “see through” liquid measuring cups to measure liquids. Place cup on flat surface and

measure at “EYE LEVEL,” not at an angle. The liquid level line MUST be right to the measurement marking, not above or
below. A “looks close enough” measurement can spell disaster in bread making. SPECIAL TIP: Place liquid measuring
cup on inside of kitchen cabinet for easier measuring at eye level.

2. ALWAYS use standard dry measuring cups for measuring all dry ingredients

especially flour. Dry measuring cups are those that nest together. ALWAYS SPOON
DRY INGREDIENTS INTO THE SPECIFIED MEASURING CUP, THEN LEVEL
OFF TOP WITH A KNIFE. All measurements must be level. DO NOT SCOOP
measuring cups into the dry ingredients for measuring as you will compress the
ingredients into the cup and end up with more than intended which will result in a short
loaf of bread.
SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times.

3. ALWAYS use standard measuring spoons for measuring ingredients such as yeast,

salt, sugar, dry milk, etc. as well as small amounts of honey, molasses or water. Again,
the measurements MUST BE LEVEL, not rounded or heaping as this little bit of
difference can affect the bread. DO NOT USE TABLEWARE AS MEASURING

SPOONS AS THESE VARY IN SIZE AND WILL NOT BE ACCURATE.

USING BREAD MIXES IN YOUR BREAD MAKER - Pre-packaged bread

mixes can be prepared in your bread maker. Follow the directions for making up to a 1½ pound
(3 cup) loaf. Use the BASIC or BASIC RAPID Bread Setting for bread mixes unless preparing
a 100% whole wheat or natural grain bread mix, which would require the use of the WHOLE
WHEAT or WHOLE WHEAT RAPID Bread Setting. Add the recommended amount of liquid
to the bread pan first, then the flour mixture and finally the yeast on top. Select desired Bread Color and start the bread
maker. The delay start timer can also be used with bread mixes providing no perishable ingredients are used, such as milk,
eggs, etc., which will spoil when left at room temperature for several hours.

MAKE YOUR OWN MIXES - To save time and money, you can prepare your own bread mixes ahead of time and

store in the refrigerator until ready to use. Simply measure all dry ingredients in recipes, EXCEPT YEAST, into a plastic
bag and close with a twist tie. Label as to the type of bread and loaf size. When ready to use, simply add liquid ingredients
to pan as recipe directs. Then add the dry mixture, level, add the butter or margarine and the yeast on top. Program and
start the bread maker. Use delay timer if recipe recommends its use.

MEASUREMENT EQUIVALENT CHART
CUP = FLUID OUNCE = TABLESPOON = TEASPOON

1 = 8 = 16 = 48
⅞ = 7 = 14 = 42
¾ = 6 = 12 = 36

⅔ = 5⅓ = 10⅔ = 32
⅝ = 5 = 10 = 30

½ = 4 = 8 = 24

⅜ = 3 = 6 = 18
⅓ = 2⅔ = 5⅓ = 16

¼ = 2 = 4 = 12
⅛ = 1 = 2 = 6
½ = 1 = 3
¼ = ½ = 1½

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ADAPTING YOUR FAVORITE BREAD /DOUGH RECIPES

After preparing a few of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to
the bread maker. Some experimentation will be required and you will need to check the dough during the knead cycle for
any minor adjustment that may be necessary. Either use one of the recipes in this book that is similar to your recipe as a
guide, or use the formula that follows:

For each cup of flour used in recipe, use: Example, based on the formula above using 3 cups of flour, start
with: ⅓ cup liquid 1 cup liquid
½ tablespoon sweetener (sugar) 1½ tablespoons sweetener
½ teaspoon salt 1½ teaspoons salt
½ tablespoon fat (butter or margarine) 1½ tablespoons fat
¾ teaspoon active dry yeast OR 2¼ teaspoons active dry yeast OR
½ teaspoon bread machine/fast rise yeast 1½ teaspoons bread machine/fast rise yeast
3 cups bread flour

Add ingredients to pan in this order: liquid first, then all dry ingredients, except yeast. Level dry ingredients; divide fat in 4
pieces, placing a piece in each corner of pan. Make a well in center of ingredients; add yeast. Program for appropriate
bread setting. After 8 to 10 minutes of kneading, check condition of dough. It should be soft, a bit sticky with a slight
smear of dough in bottom of pan. If too wet and sticky, add one-tablespoon flour at a time until dough gathers into a ball
and does not cling to side. If too dry and motor is laboring, add one-teaspoon liquid at a time until dough becomes soft and
pliable. Do not exceed 3 cups of flour when preparing bread to prevent it from baking into the cover.

HIGH ALTITUDE ADJUSTMENT - Reduced air pressure at high altitudes causes yeast gases to expand more

rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to
overstretching of the gluten. To slow the rising of dough at high altitudes, reduce the amount of yeast by ¼ teaspoon at a

time until you find the right amount. You can also reduce the amount of liquid by 2 to 3 teaspoons. Some experimentation

will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquid used for
future reference.

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