Additional Recipe Information

Additional Recipe Information
	Recipe Experimentation
	Creating Artisan Bread Crusts
	Substituting Recipe Ingredients
	Supplemental Recipes
	Milk Allergies/ Gluten-free Bread
Recipe Experimentation
	Can I experiment with my own bread recipes?
	Experimenting is part of the fun of bread making. Just keep the following tips in mind. If you are using mostly bread flour, use the basic bread setting; if using 50% or more whole wheat flour, use the whole wheat setting. Always check the condition of the dough after 8 to 10 minutes of kneading, as some minor adjustment in liquid or flour may be needed. Use one of the recipes in your manual as a guide or use the formula below.
	For each cup of flour used in recipe, use:
	o 3 ounces liquid (¼ cup + 2 tablespoons)
	o ½ teaspoon salt
	o ½ tablespoon sugar
	o ½ tablespoon butter or margarine
	o ¾ teaspoon active dry yeast or ½ teaspoon bread machine/fast rising yeast

	For example, for a bread recipe using 3 cups of flour, start with:
	o 9 ounces liquid (1 cup + 2 tablespoons)
	o 1 ½ teaspoons salt
	o 1 ½ tablespoons sugar
	o 1 ½ tablespoons butter or margarine
	o 2 ¼ teaspoons active dry yeast or 1 ½ teaspoons bread machine/fast rising yeast
Creating Artisan Bread Crusts:
	Just before the bread baking cycle begins, open the cover of the bread maker and carefully brush the top surface of the dough with a lightly beaten egg white that has been mixed with 1 teaspoon of water. If desired, slash the top of the dough ¼ to ½ inch deep with a sharp knife into desired design. Leave plain or sprinkle with seeds, herbs, grated Parmesan or Romano cheeses, or other desired toppings. Press toppings gently into the dough to ensure it adheres and will not fall off. Close the cover and allow bread to bake.
	For best results, use only the beaten egg white with water to treat the crust before the bake cycle begins. This mixture will ensure that toppings will stick and not fall off when bread is removed from the pan.
	Do not use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.
	Crust can also be treated after bread is done baking. Remove bread from the bread pan and place on a rack. Lightly brush the top of the loaf with melted butter, margarine, olive oil, or vegetable oil and sprinkle desired topping on to the bread’s top.
Special Diet Needs
	For special diet needs, can I make salt-free, fat-free or sugar-free breads?
	Yes, but without salt, the texture will be coarse and the top may cave in; without fat, the texture will be dense and the crust hard; without sugar, the loaf will be shorter and the crust pale.
Substituting Recipe Ingredients
	What recipe ingredients use what as substitutions?
	HONEY SUBSTITUTION - To use honey in place of granulated sugar use the same amount of honey as sugar called for in recipe. Also reduce the liquid amount by the amount of honey used.
	MILK SUBSTITUTION - Water and milk are interchangeable in bread recipes. If using milk rather than water, eliminate the dry milk in the recipe. Also, do not use the Delay Timer if milk is used. Be sure to check the condition of the dough as slightly more milk may be needed when substituting for water. We suggest adding 1 tablespoon extra of milk.
	SALT SUBSTITUTION - Lite salt can be used but it must contain both potassium chloride and sodium. You may need to decrease yeast by ¼ or ½ teaspoon to prevent bread from rising too much.
	FLOUR SUBSTITUTION - We do not recommend using all-purpose flour. This results in shorter loaves due to the lower gluten content in all-purpose flour.
	o Gluten Flour - Use half all-purpose flour and half vital gluten. Gluten flour is not a substitute for vital gluten.
	o Spelt Flour - Recommend using 1/3 cup out of every 1 cup bread flour used because of the preset times in a bread maker it is difficult to make bread using all spelt flour.
	o Can Whole grain wheat, whole grain rye or whole millet be substituted for multi-grain cereal in multi-grain bread? We have done not testing for this and therefore cannot offer any suggestions.
	SOURDOUGH BREAD - Add starter in with liquid. Must use bread flour and yeast. Do not use delay timer.
	USING EGGS IN BREAD - Can an egg be added to a recipe? This will take some experimenting. Start by reducing liquid by ¼ cup if adding one whole egg.
	Can egg substitute be used to replace egg in recipe? We have done no testing for this and therefore cannot offer any suggestions.
	OIL SUBSTITUTION - Vegetable oil or olive oil may be substituted for the butter or margarine in any recipe by using the same amount as called for in the recipe. The texture of the bread may be altered with the use of oil.
Supplemental Recipes
	Are additional recipes available for my bread maker?
	Yes. Click the link below to download our Supplemental Recipe Book for our Bread Makers. Please note that these recipes CANNOT be used in the 41077 "Just for Dinner" Bread Maker. The capacity of the 41077 is not large enough to make these recipes.
	Click here to download supplemental recipes

Milk Allergies/Gluten Free Bread
	Can I use a breadmaker if I am allergic to dairy products? - Yes, you can eliminate the dry milk and use water in place of milk. You may need to decrease the required amount of liquid by one tablespoon.
	We have three gluten free recipes for use in all bread makers except for model 41077 - Just For Dinner™ Breadmaker which cannot make gluten-free recipes due to the shortened cycle times.
Gluten-Free Bread
	For preparation West Bend® Breadmakers with traditional shaped, horizontal bread pan.
	3 large eggs *
	9 oz. lukewarm water, 90°F (1 cup + 2 tbsp.)
	4 tbsp. melted butter or canola oil (do not use margarine)
	1 tsp. cider vinegar
	2 cups white rice flour
	¾ cup potato starch flour
	¼ cup tapioca flour
	2/3 cup non-fat dry milk
	3 tbsp. sugar
	1 tbsp. zanthan gum
	1 ½ tsp. salt
	1 tbsp. active dry yeast
	*Measure eggs into a 2 cup measuring cup. Add 9 oz. of water or enough to fill measuring cup to 1 ¾ cup marking.
	1. In mixing bowl thoroughly combine eggs, lukewarm water, melted butter or oil and cider vinegar with a wire whisk or fork. Pour mixture into bread pan.
	2. Measure and blend together all dry ingredients, except yeast, with a whisk or fork. Place into bread pan on top of liquid ingredients. Add yeast on top of dry ingredients. Lock pan into bread maker.
	3. Program for Basic, Basic Rapid, or Basic Specialty bread setting, 1 ½ lb load size and Medium crust color. Press Start/Stop button to turn on. When mixing action begins, use a rubber scraper to assist in mixing for a few minutes. The machine will then mix the thick batter by itself. The mixture will not form into a ball of dough, but will be a thick batter that will take on a swirled appearance on surface after about 10 minutes of mixing. After mixing, the bread will go through the rise cycles and bake.
	4. When the bread is done, remove bread pan using oven mitts. Invert pan to remove loaf and cool completely on rack before slicing. This recipe makes about a 2 lb loaf of bread that will be about 5 inches high.
Brown and White Rice Flour Gluten-Free Bread
	For preparation West Bend® Breadmakers with traditional shaped, horizontal bread pan.
	3 large eggs *
	8 oz.. lukewarm water, 90° F (1 cup+ 2 tbsp.)
	4 tbsp. melted butter or canola oil (do not use margarine)
	1 tsp. cider vinegar
	1 cup white rice flour
	1 cup brown rice flour
	¾ cup potato starch flour
	¼ cup tapioca flour
	2/3 cup non-fat dry milk
	3 tbsp. brown sugar
	1 tbsp. zanthan gum
	1 tbsp. poppy seed
	1 ½ tsp. salt
	1 tbsp. active dry yeast
	*Measure eggs into a 2 cup measuring cup. Add 9 oz. of water or enough to fill measuring cup to 1 ¾ cup marking.
	1. In mixing bowl thoroughly combine eggs, lukewarm water, melted butter or oil and cider vinegar with a wire whisk or fork. Pour mixture into bread pan.
	2. Measure and blend together all dry ingredients, except yeast, with a whisk or fork. Place into bread pan on top of liquid ingredients. Add yeast on top of dry ingredients. Lock pan into bread maker.
	3. Program for Basic, Basic Rapid, or Basic Specialty bread setting, 1 ½ lb load size and Medium crust color. Press Start/Stop button to turn on. When mixing action begins, use a rubber scraper to assist in mixing for a few minutes. The machine will then mix the thick batter by itself. The mixture will not form into a ball of dough, but will be a thick batter that will take on a swirled appearance on surface after about 10 minutes of mixing. After mixing, the bread will go through the rise cycles and bake.
	4. When the bread is done, remove bread pan using oven mitts. Invert pan to remove loaf and cool completely on rack before slicing. This recipe makes about a 2 lb loaf of bread that will be about 5 inches high.
Lemon Poppy Seed Gluten-Free Bread
	For preparation West Bend® Breadmakers with traditional shaped, horizontal bread pan.
	3 large eggs *
	9 oz. lukewarm water, 90° F (1 cup+ 2 tbsp.)
	4 tbsp. melted butter or canola oil (do not use margarine)
	2 tbsp. lemon extract (gluten free)
	2 cups white rice flour
	¾ cup potato starch flour
	¼ cup tapioca flour
	2/3 cup non-fat dry milk
	3 tbsp. sugar
	1 tbsp. zanthan gum
	1 tbsp. poppy seed
	1 ½ tsp. salt
	1 tbsp. active dry yeast

	*Measure eggs into a 2 cup measuring cup. Add 9 oz. of water or enough to fill measuring cup to 1 ¾ cup marking.
	1. In mixing bowl thoroughly combine eggs, lukewarm water, melted butter or oil and cider vinegar with a wire whisk or fork. Pour mixture into bread pan.
	2. Measure and blend together all dry ingredients, except yeast, with a whisk or fork. Place into bread pan on top of liquid ingredients. Add yeast on top of dry ingredients. Lock pan into bread maker.
	3. Program for Basic, Basic Rapid, or Basic Specialty bread setting, 1 ½ lb load size and Medium crust color. Press Start/Stop button to turn on. When mixing action begins, use a rubber scraper to assist in mixing for a few minutes. The machine will then mix the thick batter by itself. The mixture will not form into a ball of dough, but will be a thick batter that will take on a swirled appearance on surface after about 10 minutes of mixing. After mixing, the bread will go through the rise cycles and bake.
	4. When the bread is done, remove bread pan using oven mitts. Invert pan to remove loaf and cool completely on rack before slicing. This recipe makes about a 2 lb loaf of bread that will be about 5 inches high.

Additional Recipe Information

Support