Kitcheneasy


I have a small west bend bread maker question?

Jan 10, 2007 by kar | Posted in Cooking & Recipes

hi all, I have a insufficient west bend (just for dinner bread maker) and would like to know if using buckwheat flour preferably of whole wheat flour would make a difference in the bread. Anyone out there familiar with this bread maker? Any tried and accurate recipes that you have made? I am always looking for a healthy bread also. Thanks

I invent buckwheat is gluten-free, so the structure of your bread will suffer. I'd recommend a half and half to see what happens with the addition of the buckwheat flour. Research.

rusrus | Jan 10, 2007

What is the best way to make Italian Bread in a West Bend Bread-maker?

Oct 14, 2008 by AstaraRose24F | Posted in Cooking & Recipes

I have the facsimile 41053...does anyone have a copy of the manual?

If you for a manual send an email to betsy@recipelink.com
Put the original number and name and you might get one. What size of loaves does it make. I have a hundred or so added doughs in my group
http://groups.msn.com/CookingWithKay

Italian Cheese Bread

Ingredients for a 2-lb fuck off:
1 cup milk
1/4 cup water
1 egg
4 teaspoons margarine or butter
4 cups bread flour
1 cup (4 ounces) finely shredded Romano cheese
3/4 teaspoon corn
1 1/4 teaspoons active dry yeast or bread machine yeast

Directions:
Privileged the loaf size. Add the ingredients to the machine according to the industrialist's directions. Select the basic white bread cycle






Italian Bread
Gate: 1 loaf

---SMALL LOAF---
1/2 c water
2/3 ts cure
1/2 ts sugar
1 1/2 c bread flour
1 ts yeast

--MEDIUM LOAF---
2/3 c the best quality
3/4 ts salt
2/3 ts sugar
2 c bread flour
1 1/2 ts yeast

---LARGE Around---
1 c water
1 1/4 ts salt
1 ts sugar
3 c bread flour
2 1/2 ts yeast

Put all ingredients in bread contrivance. Start white or french bread
cycle.







cookingkay1955 | Oct 14, 2008

WEST BEND BREAD MACHINE TESTING VIDEO

EBAY TESTING VIDEO

Hungry? Let's get cookin' at Taste of Home

01.01.70

Although it will go about a find as no surprise to anyone, Bakersfield loves food. But nowhere is that fact more patent than at the annual Taste of Home Cooking School, coming to Rabobank Arena on Tuesday.

"Bakersfield is still the largest show on the West Shore!" said Kristi Larson, the show's culinary specialist. "There were about 1,450 people at the show last year."

Connecting with those people, either the VIPs, who are inclined backstage tours, or the crowd watching the cooking substantiation of 10 dishes, is something that keeps Larson coming back.

"I deliberate on my favorite part (of the show) is getting the chance to share some new recipes, ideas and techniques with the audience."

That's capable news for home cooks, who are growing in number and getting more originative, Larson said.

"I think people have been cooking meals at diggings more often, and are willing to experiment a little with new flavors and ingredients.

"Perceptive and easy meals, that are also healthy are also in demand."

Source: Bakersfield Californian

Review, Photo, and Description for west bend bread maker 41200

by breadmakerblog

I tried making wheat bread twice and sympathetic bread once. Something was off with the digital program because for one take it easy it kept cycling back to knead over and over, while for another lump it overbaked it. None of the three loaves rose correctly or they rose and level.

I called the retinue (Focus Electrics) and they are sending a new breadmaker. I fancy it will effort.

Source: Review, Photo, and Description for west bend bread maker 41200



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