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West Bend L5141 - page 1
1 WEST BEND® AUTOMATIC BREAD AND DOUGH MAKER WITH ONE-HOUR BREAD EXPRESS™ L5141 Register this and other West Bend pr oduct s through our website: www.westbend.com TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/U SE INSTRUCTIONAL MANUAL. For your records, fill in the fo llowing informatio ...
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West Bend L5141 - page 2
2 Important Safety Instructions: This appliance has a polarized plug (one bl ade is wider than the other). As a Safety feature, this plug will fit in a polarized outlet only o ne way. If the plug does no t fit fully in the outlet, reverse the plu g. If it still does not fit, contact a qualified electrician . Never use with an extension cord unless ...
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West Bend L5141 - page 3
3 3. Measure bread flo ur, sugar, dry milk and salt; add to pan. Level ingr edients. 4. Make shallow well in center o f dry ingredien ts; add yeast to center. Lock p an into machine. See directional arrow on edge of pa n for whi ch way to turn. Close cover PROGRAMMING CONTROL FOR MAKING BREAD 1.Plug cord into electrical outlet. If using basic/speci ...
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West Bend L5141 - page 4
4 fresh ingredients. The red on light will remain off and the disp lay will reset to the default setting: basic/specialty, medium crust, with 3:10 in di splay. DO NOT COVER bread maker with anyt hing during operation as this can cause m alfunction. DO NOT TOUCH control panel buttons afte r bread maker has been turn ed on as this can interrupt the c ...
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West Bend L5141 - page 5
5 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 or 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 th ...
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West Bend L5141 - page 6
6 SALT has several functions in m aking bread. It inhibits t he yeas t growth while st rengthening the gluten structure t o make the dough more elastic, plus it adds flavor. Use ordinary table salt to your bread m a ker. Using too little or eliminating the salt will cause the dough to over-rise. Using too much can prev ent the dough from rising as ...
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West Bend L5141 - page 7
7 NOT AT AN ANGLE. The liquid level M UST be right to th e m easurement m arking, not above or below. A “LOOKS CLOSE ENOUGH” measurement can spell disaster in bread m aking. SPECIAL TIP: Place liquid measuring cup on insi de of kitchen cabinet for easie r measuring at eye level. 2. ALWAYS use standard dry measuring cups for m easuring all dry i ...
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West Bend L5141 - page 8
8 HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes yeast gases to expan d more rapidly and the dough to rise more quickly. The dough can rise so m uch that when it begins to bake, it will collapse due to overstretching of the gluten st ructure. To slow the rising of the dough at hi gh altitudes, reduce the am ount of yeast by ...
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West Bend L5141 - page 9
9 ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES : After you have prepared som e of the recipes in this book, you m ay wish to adapt som e of your favorite conventi onal bread recipes to the bread ma ker. Some experimentation will be require d on your part and you will need to check the condition of the dough during the knead cycle for any minor adjust ...
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West Bend L5141 - page 10
10 The basic/specialty bread setting can be used for almost any bread reci pe containi ng at least 50% bread flour. If a recipe contains less than 50% bread flour, then use the whole wheat setting as this setting features a longer knead cycl e which is beneficial for whole grain flour, such as whol e wheat. The dough setting is used when you wi sh ...
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West Bend L5141 - page 11
11 off. If ‘col’ appears in display, move bread maker to a warmer area for 15 minutes or until machine can be turned on without warning going off. If oven is too hot, the yeast can be killed; if too cold, the growth of the yeast will be retarded. CLEAN BEFORE USING Twist pan clockwise to unl ock from bread ma ker, then lift out. SPECIAL NOTE: B ...
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West Bend L5141 - page 12
12 mixed in during t he remainder of the knead cycle. DO NOT STOP THE MACHINE TO ADD INGREDIENTS. If no ingredients are to be added, simply ignore this alert when it sounds or use it as a checkpoint to check the condition of the dough to make sure it is right. See “SPECIAL NOTES ON FLOUR” . CAUTION : To prevent personal injury, do not t ouch co ...
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West Bend L5141 - page 13
13 machine. Complete recipe following inst ructions. The bread maker will autom atica lly turn itself off upon completion of the dough cycle and the red light will go out. Unplug cord from el ectrical outlet after cycle is com plete. HOW TO USE TIME DELAY: The time delay can be used at all settings except one-hour. Fol low steps 1-4 for making brea ...
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West Bend L5141 - page 14
14 damage. After cleaning, replace cover by aligning attach m ent bar into hinge on back of bread ma ker. Cover should move freely up and down after being replaced. BREAKDOWN OF BREAD/DOUGH CYCLES: So you know exactly what is going on inside the bread ma ker during the process time, the following char t breaks down the time in m inutes and s econds ...
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West Bend L5141 - page 15
15 RISE After the dough is kneaded, it i s allowed to rise for a certain peri od of time. You m ay hear faint clicking sounds during the rise as gent le heat is being provi ded to keep the chamber warm . STIR-DOWN (1) After the dough has risen, it is then sti rred down by the knead bar (KNEAD) to remove excess carbon dioxide gas created by the yeas ...
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West Bend L5141 - page 16
16 TROUBLESHOOTING GUIDE Following are some typical problems that can occur when making bread i n your br ead maker. Please review the problem s, their possible causes and the correc tive action that should be taken to ensure successful bread making ...
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17 ...
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19 NUTRITIONAL INFORMATION Nutritional information is based o n a ½ inch thick slice of b read. The following nutriti onal informat ion was calculated using but ter or whole mi lk when called for in the recipes. For less calories and total fat, you may substitute margarine for butter and lo w-fat milk for whole milk. 100% Whole Wheat B read Italia ...
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West Bend L5141 - page 20
20 OLD FASHIONED WHITE BREAD Made with m ilk for a tender crust and fine text ure. Bread just like Grandma used t o make that now you can m ake, too! 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6 ounces(¾ cup) MILK, 75-85° F 9 ounces (1 cup+2 Tbsp.) 1 tablespoon BUTTER or MARGARINE 2 Tablespoons 2 cups BREAD FLOUR 3 cups 1 tablespoon SUGAR 1½ tables ...
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West Bend L5141 - page 21
21 FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it shoul d be! 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 7 ounces (¾ cup + 2 Tbsp.) WATER 75-85°F 9½ ounces (1 cup + 3 Tbsp.) 1 tablespoon BUTTER or MARGARINE 1 tablespoon 2½ cups BREAD FLOUR 3½ cups 1 teaspoon SUGAR 1½ teaspoons ¾ teaspoon SALT 1¼ teaspoons 1 teaspoon A ...
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West Bend L5141 - page 22
22 RAISIN BREAD What better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to start the day. 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6½ ounces (¾ cup + 1 Tbsp.) WATER, 75-85°F 9½ ounces (1 cup +3 Tbsp.) 1 tablespoon BUTTER or MARGARINE 2 ta blespoons 2 cups BREAD FLOUR 3 cups 1 tablespoon DRY MILK 1½ tabl ...
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West Bend L5141 - page 23
23 100% WHOLE WHEAT BREAD A dense bread, packed with fiber since all whole wheat flour is used. Longer kneadi ng cycle at wheat setting will provide great results. If bread collapses during the baking peri od, add 1 or 1½ tablespoons vital wheat gluten to recipe for respective loaf size to prev ent this from happening. Vit al wheat gluten can be f ...
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West Bend L5141 - page 24
24 ONE-HOUR BREAD EXPRESS™ Your bread maker has a special cy cle for making fresh, hot bread i n just one hour. For best results, follow these gui delines fo r the one- hour setting as it is used differently than the other bread sett ings on your machine: Use fast rising yeast such as RED STAR ® Quick Rise™, rapid rise , instant blending or br ...
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West Bend L5141 - page 25
25 OLD FASHIONED WHITE BREAD Made with m ilk for a tender crust and fine text ure. Bread just like Grandm a used to make. Now you can m ake it too! 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6½ ounces (¾ cup + 1 Tbsp.) MILK, 115-125°F 9 ounces (1cup + 2 Tbsp.) 1 tablespoon BUTTER or MARGARINE 2 tablespoons 2 cups BREAD FLOUR 3 cups 1 tablespoon SUG ...
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West Bend L5141 - page 26
26 RAISIN BREAD Warm from the bread m aker or toaste d. A great way to start the day. 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 6½ ounces (¾ cup + 1 Tbsp.) WATER 115-125°F 9½ ounces (1 cup + 3 Tbsp.) 1 tablespoon BUTTER or MARGARINE 2 tablespoons 2 cups BREAD FLOUR 3 cups 1½ tablespoons DRY MILK 2 tablespoons 1½ tablespoons SUGAR 2 tablespoons ...
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West Bend L5141 - page 27
27 FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it shoul d be! 1 Pound Loaf INGREDIENTS 1½ Pound Loaf 7 ounces (¾ cup+2Tbsp.) WATER, 115-125°F 10 ounces (1¼ cups) 1 tablespoon BUTTER or MARGARINE 1 tablespoon 2½ cups BREAD FLOUR 3½ cups 1½ teaspoon SUGAR 1 tablespoon ½ teaspoon SALT 1 teaspoon 2¼ teaspoons FAST RIS ...
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West Bend L5141 - page 28
28 Use LUKEWARM water, 75-85°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can affect the yeast. MILK MUST BE WARMED to about 75-85°F, in order to acti vate the yeast for best results. DO NOT USE M ILK DIRECTLY FROM THE REFRIGERATOR. Gently warm m ilk in m icrowave at low power or in a pan on top of range ...
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West Bend L5141 - page 29
29 BASIC DINNER ROLLS/BREAD STICKS Make this basic dough and shape int o your favorite dinner rolls , su ch as cloverleaf, crescent and parker or even bread sticks f or fun! Makes between 2 and 3 dozen rolls depending on shap e made. Freeze any leftover rolls for another tim e. INGREDINTS 8 ounces (1 cup) WATER, 75-85°F 3 tablespoons BUTTER or MAR ...
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West Bend L5141 - page 30
30 HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH FOR CRESCENT ROLLS: Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick Cut each circle into 6 pie shaped wedges. Roll each wedge from wide end to narrow tip. Curve ends to form crescent. Place on greased cookie sheets, about 1-inch apart. Cover and let rise until do ...
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West Bend L5141 - page 31
31 PIZZ A DOUGH The single crust recipe will make enough dough for a 12 to 14-inch pi zza. Crust will be thicker in a 12-inch pan, thinner in a 14-inch pan, or use a large cookie sheet. The double crust recipe will make enough dough for two 12 or 14-inch pizzas, again, the crust will be thicker in the smaller pan, or use two cookie sheets. Top pizz ...
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West Bend L5141 - page 32
32 CINNAMON ROLLS No one can resist these taste-tempting rolls , especially when warm from the oven. Can be m ade the night before, refrigerat ed an d baked in the morning if desi red. Just let rolls sit at room tem perature at least 30 m inutes before baking. Makes 12 la rge rolls. INGREDIENTS 8 ounces (1 cup) MILK, 75-85°F 1 EGG, large 4 tablesp ...
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West Bend L5141 - page 33
33 TRADITIONAL FRENCH BREAD Shape dough into a traditional shap ed loaf and bake in your own oven. Makes 1 large loaf. INGREDIENTS 8 ounces (1 cup) WATE R, 75-85°F 1 tablespoon BUTTER or MARGARINE 3½ cups BREAD FLOUR 1½ teaspoons SUGAR 1¼ teaspoons SALT 2 teaspoons ACTIVE DRY YEAST ---or--- ---or--- 1 ½ teaspoons BREAD MACHINE/FAST RISE YEAST ...
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West Bend L5141 - page 34
34 Specifications: 120 V AC, 60 HZ Heater- 430 Watts VALID ONLY IN USA AND CANADA Motor- 145 Watts BONUS RECIPE BOOK A recipe book containing dozens of recipes developed excl usively for West Bend® Bread Makers i s available. To order, write to: West Bend Housewares Attn: Customer Service PO Box 2780 West Bend, WI. 53095-2780 Include $6.95 plus st ...
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