West Bend L4805, User Manual

7

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 a 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 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.  
 
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 
the dough to over rise; using too much can prevent the dough from rising as high as it 
should. “Lite” 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.  

YEAST

 is a living organism, which through fermentation, feeds on carbohydrates in flour 

and sugar to producer 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.