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West Bend L5231 - page 1
1 WEST BEND - AUTOMATIC BREAD & DOUGH MAKER RECIPES AND INSTRUCTI ONS – L5231 R EGISTER THIS AND OTHER W EST B END ® P RODUCTS THROUGH OUR WEBSITE www. west bend.c om TO PREVENT P ERSONAL INJURY OR PROPER TY DAM AGE, READ AND FOLLOW THE INS TRUC TIONS AND WARNINGS IN THIS CA RE/US E IN STRUCT IONAL M ANUAL IMPOR TANT INF ORMATION ON PROTECTI ...
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West Bend L5231 - page 2
2 “QUICK START” STEPS FOR THE FIRST L OAF 1. WHAT YOU WILL NEED FOR MEASURING FOR MAKING B READ • See-t hrou gh liq uid mea suri ng cup with gra duate d mar king s Wat er • Set of solid, nesting type measuring cups for dry ingredients Butter or Margarine • Set of measuring spoons Bread Flour • Kitch en spoon Sugar • T a b l e k n i f ...
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West Bend L5231 - page 3
3 • FLOUR is th e main ingredient in making bread. It provi des stru cture and food f or the y east. Seve ral different ty pes of flou r can be used in your bread maker, bu t DO NOT USE all-purpose fl our, cake flou r or self- rising flou r as poor resul ts will be obtained. BREAD FLOUR SHOULD be used in your bread maker as it contains more glute ...
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West Bend L5231 - page 4
4 • BUTTER, M ARGARIN E, S HOR TEN IN G a nd OI LS serve several purposes as they tenderize the bread, add f lavor an d richness and contribute to the storage li fe of bread by retaining moisture. An excess of fat, however, can inhibit rising, so accuracy is critical. Butter, margarine and solid shortening are interchangeable in recipes. You may ...
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West Bend L5231 - page 5
5 • DO NOT EXCEED the ingredient capacity of the bread m aker. Use only fresh ingredients. • ALWAYS ADD IN GREDIE NTS i n the order listed: liquid ingredients first, then butter or margarine, dry ingredients next a nd fi nal ly yeast in th e ve ry ce nte r. B efo re a dd ing yea st , ALWAYS tap the pan to settle dry ingredients i nto corners of ...
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West Bend L5231 - page 6
6 ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES - After you have prepared some of the recipes in this book, y ou may wish to adapt y our own conventional bread recipes. Som e experiment ation will be required and y ou will need to ch eck the condition of th e dough during the knead cycle for any adjustments needed. Eith er use one of th e recipes in t ...
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West Bend L5231 - page 7
7 1. Fo llo w steps 1 -4 fo r makin g bre ad o n pa ge 9 o r do ugh on p age 1 9. Count the nu mber of ho urs a nd mi nute s be twee n the time you will st art t he machi ne to whe n you wa nt the b re ad o r d ough t o b e done . For example : You are ready to start the machine at 9:30 an d want the bread don e at 6:00. The num ber of hours and mi ...
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West Bend L5231 - page 8
8 STA R T /S T OP OR ON / O F F BU T T ON - (Wor ding fo r this b utto n va rie s wit h model .) Use the sta rt/st op button to turn bread maker on and off. Before starting the machine, you must first pr ogram the bread select and crust color , plus th e timer if being used. Pre ss sta rt/sto p button once to turn machine on. When on, red signal li ...
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West Bend L5231 - page 9
9 After dry ingredients are added to p an, tap pan to settle ingredients, then level, pushin g some of the dry mixture into corners of pan. This will preven t liquid from seeping up from the corners. Make a s light well in center of dry i ngredients and add the yeas t t o the well. This sequence of ing r edients is especially important when using t ...
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West Bend L5231 - page 10
10 1. Unplug cord f rom electrical outlet and allow bread m aker to cool before cleaning . 2. The bread pan an d knead bar m ust be cleaned after each use to ensure perf ormance. After bread is rem oved from pan, fill pan half fu ll with wa rm water and sm al l amount of di sh soap. Set pan in em pt y sink or on hot pad an d allow t o soak for 5 to ...
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West Bend L5231 - page 11
11 KNEAD – Knead time varies by setting: basic/specialty is 20 m inutes; wh ole wheat is 30 m i nutes an d do ugh is 20 mi nutes. Whole whe at re quires th e longest knead time to bett er develop th e gluten in whole-w heat flour. SPECIAL NO TE : An a udible alert will sound during the k nead cycle to signal when to add special ingredients such a ...
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West Bend L5231 - page 12
12 5. Gnarly , knotte d top, not s moot h. -Not en o ugh liqui d. -Too m uch flou r. -Tops may not all be perfectly shaped, b ut will not affec t fl av or . -Increas e liq uid by 1 t ablespoon. -Measure flour accurately, leveling off measuring cup. See pg .5. -Having dough at proper co ndition is key to perfect loaves . See pg. 3. 6. Collapsed whil ...
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West Bend L5231 - page 13
13 18. Burni ng odor n oted during operation. -Ingredients spilled inside o ven. -Pan leaks. -Exceeding capacity of bread pan. -Be careful not to spill when add ing to pan. Ingre dient s ca n b urn ont o hea t ing u nit and ca use sm oke. -Replacement pan may be ordered. -Do not use more ing redients than recommended in recipe and alw ays measure a ...
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West Bend L5231 - page 14
14 RECIPES RAISIN BREAD - B asic/specialty 1 Pound Loaf ING REDIE NTS 1½ Pound Loaf 6½ oun ces (¾ cup + 1 tbsp.) WATER, 75- 85 ° F 9½ ounces (1 cup + 3 tbs p.) 1 tablespoon BUTTER or MARGARINE 2 tablespoons 2 cups BREAD FLOUR 3 cups 1 tablespoon DRY MILK 1½ tablespoons 1 tablespoon SUGA R 1½ tables poons 1 teaspoon SAL T 1½ teaspoons ½ tea ...
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West Bend L5231 - page 15
15 basic/specialty G ARLIC BREAD 1 Pound Lo af INGREDIE NTS 1½ Pound Lo af 6 ounces (¾ cup) 1 tablespoon 2 cups 1 tablespoon 1 teaspoon 2 teaspoons ½ - 1 t easpoon 1½ teaspoon s -or - 1 teaspoon WATER 75-85° F BUTTER or M ARGARINE BREAD FLOUR SUGAR SALT DRIED PARSLEY F LAKES GARLIC POWDER ACTIVE DR Y YEA ST -or- BREAD M ACHINE/FAST RIS E YEAST ...
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West Bend L5231 - page 16
16 whol e wheat 100 % WHOLE WHEA T BREAD 1 Pound Loaf INGREDIE NTS 1½ Pound Loaf 6 ounces (3/4 cup) 1 tablespoon 1 tablespoon 1 tablespoon 2 ⅓ cups 1 tablespoon 1 teaspoon 1½ teaspoon s -or - 1 teaspoon WATER , 75-85 ° ° ° ° F MOLASS ES HONEY BUTTER or M ARGARINE WHOLE WH EAT F LOUR DRY MILK SALT ACTIVE DR Y YEA ST -or- BREAD M ACHINE/FAST ...
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West Bend L5231 - page 17
17 DOUGH SETTING The dough se tting will p repa re d ough fo r hand shap ing a nd ba king din ner ro lls, cin namo n ro lls, do nuts, br ead stic ks or your o wn dough recipes in you r own oven. INSTRUCTIONS 1. Position knead bar onto shaft in bo ttom of pan, making sure it is p ushed down all the way. Twist slightly i f needed to drop b a r in pla ...
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West Bend L5231 - page 18
18 dough BASI C DINNER ROLLS/B READ STICKS INGREDIENTS 8 ounces (1 cup) 3 tablespoon s 3 cups 3½ tables poons 2 tablespoon s 1 teaspoon 2 teaspoons -or - 1½ teaspoon s WATER , 75-85 ° ° ° ° F BUTTER or M ARGARINE BREAD FLOUR SUGAR DRY MILK SALT ACTIVE DR Y YEA ST -or- BREAD M ACHINE/FAST RIS E YEAST SOFTEN ED B UTT ER or SLIG H TLY BEA TEN EG ...
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West Bend L5231 - page 19
19 dough CINNAMON ROLLS INGREDIE NTS DOUGH: 8 ounces (1 cup) 1 4 tablespoon s 3 ⅓ cups 3 tablespoon s ½ teaspoon 2 teaspoons -or - 1½ teaspoon s FILLI NG: ¼ cup ¼ cup 2 teaspoons ½ teaspoon ⅓ cup WATER , 75-85 ° ° ° ° F EGG, large BUTTER or M ARGARINE BREAD FLOUR SUGAR SALT ACTIVE DR Y YEA ST -or- BREAD M ACHINE/FAST RIS E YEAST BUTTER ...
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West Bend L5231 - page 20
20 dough TRADITIONAL PIZZA DOUGH SINGLE CRUST INGREDIE NTS DOUBLE CRUST 7 ounces (¾ cup + 2 tbsp.) 2 tablespoon s 2½ cups ½ teaspoon ½ teaspoon 2 teaspoons -or - 1½ teaspoon s TOPPING: 6 to 8 ou nces WATER , 75-85 ° ° ° ° F VEGETAB LE OIL ALL PURPOSE FLOU R SUGAR SALT ACTIVE DR Y YEA ST -or- BREAD M ACHINE/FAST RIS E YEAST PIZZA SAUC E FAV ...
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West Bend L5231 - page 21
21 90 DAY WARRAN TY Your West Ben d® Warranty covers fa ilures in the m aterials and w orkmanship of this Bread Maker f or 90 days from the date of original purchase. Any failed part of the Bread Maker will be repaired or replaced without charg e. Thi s warra nty give s yo u spec ific le gal r ights a nd you ma y a lso have o the r ri ghts whic h ...
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