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The joy of bread recipes persists, only to be momentarily halted by the introduction of kneading considerations.
Luckily, the west bend bread maker simplifies the work.
You prepare and place your ingredients, set a timer, and relax.
Here, I will share two of my favorite west bend bread maker recipes that are easy to try: cinnamon rolls and sourdough bread.
West bend bread maker recipes: Cinnamon rolls
Ingredients
The dough
●2 cups all-purpose flour
●3 tbsp. margarine/butter
●2 eggs
●5 ounces milk
●3 tbsp. sugar
●1 teaspoon salt
●1 tbsp. active dry yeast
The filling
●½ cup nuts, chopped
●2 teaspoons cinnamon, grounded
●½ tbsp. nutmeg, grounded
●¼ cup sugar
●¼ cup margarine/butter
The icing
●1 cup sugar, powdered
●3 tablespoons milk
●1 teaspoon vanilla essence
Instructions
●Step 1: Preheat the oven to 3800F
● Step 2: Add butter, milk, and eggs to a pan.
●Step 3: Add sifted flour, 3 tbsp. sugar and salt to the pan/ Whisk until the mixture combine well.
●Step 4: In the center of the pan, add dry yeast. Place the pan in the west bend bread maker.
●Step 5: Set bread select for dough, and start the west bend bread maker. Remove when done and knead the dough on a flat surface for about 2 minutes. Let it rest for 20 minutes.
●Step 6: Roll the dough into a rectangular to your desired thickness.
●Step 7: Spread the melted margarine over the dough, focusing on the edges. Evenly sprinkle sugar, cinnamon, chopped nutmeg, and nuts over the dough.
●Step 8: Roll the dough tightly, pressing the edges to seal and form an evenly shaped roll. Cut into tiny pieces as desired.
●Step 9: Grease a baking pan and slide in the rolls. Cover and let it rise in a warm place for about 45 minutes.
●Step 10: Meanwhile, prepare the icing by blending the powdered sugar, milk, and vanilla until smooth with the desired consistency.
●Step 11: Bake in the oven for 25 to 30 minutes, or until it turns golden brown. Cool on a rack for 20 minutes and drizzle with the powdered icing.
West bend bread maker recipes: Sourdough bread
This is bread made using a sourdough starter instead of the normal yeast.
You can make the starter a week prior and refrigerate it to perfectly ferment.
I enjoy this bread’s health benefits, easy preparations, and complex flavors.
Ingredients
●4 cups bread flour, organic
●2 teaspoons sea salt, fine
●2 cups water
●1 cup sourdough starter, room temp
●Seeds, sesame, chia, flax, etc. for flavoring
●Rice flour, for dusting
Instructions:
●Step 1: Feed your sourdough starter 12 hours before making the bread dough. An active starter doubles in size within 6 hours of feeding.
●Step 2: Mix the dough- Use a kitchen scale to weigh bread flour and rye flour. Mix them in a large bowl. Add salt and the seeds to your liking—step 3: Proofing. Cover the bowl with a moist towel and let the dough rise overnight. Prepare a shaping bowl.
●Step 4: Mix all the ingredients (wet and dry) and stir to form a thick dough. Incorporate all the flour and seal with a damp towel for about 20 minutes.
●Step 5: shape- Do 2, 10-minutes intervals stretch and fold. Then place in a parchment bowl in the fridge.
●Step 6: Carefully lift the dough in the parchment bowl and place it into the hot west bend bread maker.
●Step 7: Select desired setting in the bread maker, program timer preferably. Bake- covered with a lid for 25 minutes. Remove the cover and bake for 20 more minutes at a lowered heat, 500F. Bake for 30 minutes covered and 10 minutes uncovered for a soft crust.
●Step 8: Cool in a rack for 10 minutes before slicing and enjoy.
Tips to perfect the west bend bread maker recipes
●Flour- Organic flour works best. But you can fiddle with other flours maintain a balance. Too many whole grains will dense your bread.
●Sourdough starter- soggy bread results from an inactive starter or under fermentation; therefore, ensure you give the starter enough time to ferment. Over-proofing deflates the bread.
●A wet dough results in more filled pockets, while a drier one makes the yield denser. Balance is key.
FAQs
1. Using the west bend maker recipe, how do you make less dense and fluffy bread?
Increase the ratio of water to flour, use sifted flour, and soak the dough before baking for a lighter and airy sourdough.
Ensure the dough is not wet, although the water ratio is higher; otherwise, you could end up with gummy bread due to too much moisture.
2. Is a bread maker machine worth buying?
If you’re making many loaves of bread, it’s advisable to have one.
Alternatively, west bend bread maker gives that extra convenience for fresh bread lovers with a tight schedule.
Whichever the case, a bread maker machine will ease the whole process and give you better results than using your bare hands.
Of course, it’s cheaper making your bread than store-bought.
3. Can I bake a dough that hasn’t risen in the west bend bread maker?
Yes, you can. However, the result will be too dense to delight in.
Instead, roll it out thin and bake it as a flatbread or a pizza.
Alternatively, dissolve active yeast in hot water and mix with the dough to see if it rises.
4. Is it advisable to freeze sourdough bread?
Yes.
To freeze perfectly: slice the loaves, wrap them with aluminum foil tightly or in a plastic freezer bag, then freeze.
Ensure moisture is trapped to avoid drying out over time.
5. Can too much sweetening affect the texture of the dough?
Yes, but in a good way.
Extra sugars boost the yeast’s bacteria process resulting in a lighter loaf.
Bread is an all-season food and can blend with any occasion.
Baking it doesn’t have to be a daunting task.
Few bakes will go wrong, especially for the sourdough bread.
However, the west bend bread maker saves the day–eliminates the kneading hustle.
If you’re a bread lover, this is a kitchen tool to consider.
West bend bread maker recipes
Equipment
Ingredients
- 2 cups all-purpose flour
- 3 tbsp. margarine
- 2 eggs
- 5 ounces milk
- 3 tbsp. sugar
- 1 teaspoon salt
- 1 tbsp. dry yeast
- ½ cup nuts chopped
- 2 teaspoons cinnamon grounded
- ½ tbsp. nutmeg grounded
- ¼ cup sugar
- ¼ cup butter
- 1 cup sugar powdered
- 3 tablespoons milk
- 1 teaspoon vanilla essence
Instructions
- Preheat the oven to 3800F
- Add butter, milk, and eggs to a pan.
- Add sifted flour, 3 tbsp. sugar and salt to the pan/ Whisk until the mixture combine well.
- In the center of the pan, add dry yeast. Place the pan in the west bend bread maker.
- Set bread select for dough, and start the west bend bread maker. Remove when done and knead the dough on a flat surface for about 2 minutes. Let it rest for 20 minutes.
- Roll the dough into a rectangular to your desired thickness.
- Spread the melted margarine over the dough, focusing on the edges. Evenly sprinkle sugar, cinnamon, chopped nutmeg, and nuts over the dough.
- Roll the dough tightly, pressing the edges to seal and form an evenly shaped roll. Cut into tiny pieces as desired.
- Grease a baking pan and slide in the rolls. Cover and let it rise in a warm place for about 45 minutes.
- Meanwhile, prepare the icing by blending the powdered sugar, milk, and vanilla until smooth with the desired consistency.
- Bake in the oven for 25 to 30 minutes, or until it turns golden brown. Cool on a rack for 20 minutes and drizzle with the powdered icing.
