There never has been as much interest in home bread baking as since the introduction of the first automatic bread machines in 1987. Since then. millions of people have learned to enjoy the pleasure and gratification of making and serving fresh homemade bread to family and friends. And to think that the best part of all is that the bread machine does all of the work and only requires a few minutes of your time and attention.
IMPORTANT SAFEGUARDS HOUSEHOLD USE ONLY When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions before using the appliance. 2. Do not touch hot surfaces. Use the appliance’s handles or knobs. 3. To protect against electrical shock, do not immerse power cord, plugs, or the appliance in water or other liquid. 4. To prevent injuries or burns, do not insert your hand into the appliance when it is operating. 5.
14. Do use any appliance for anything other than its intended use. This unit has a short power supply cord to reduce the risk resulting from becoming entangled in or tripping over a longer cord. An extension cord may be used if you are careful in its use.
Table of Contents Your Welbilt Bread Machine 5 Control Panel 6 Using Your Welbilt Bread Machine 7 Tips For Best Baking Results 9 Suggestions For Maximum Enjoyment and Safety 10 Getting Started 11 Inserting and Removing the Bread Pan 12 Kneading, Rising, and Baking Cycles 13 How to Make Bread or Dough 15 Recipes and Baking Guide 17 Cleaning Instructions 44 Consumer Assistance 45 Trouble Shooting Guide 46 Specifications 48 Limited Warranty 49
USING YOUR WELBILT® BREAD MACHINE Before using your Bread Machine for the first time, be sure o carefully read all of the instructions included in this manual. 1. You can make any of the delicious recipes included with your Bread Machine. You also can use bread machine pre-mixes sold in many specialty stores or through mail order catalogs. Be sure that you never exceed 1-1/2 teaspoons of yeast when baking bread from scratch (unless specified in your Welbilt recipe) or when using any other recipe or pre-mix.
6. When making basic yeast bread like white, wheat and raisin, set the bread machine on the NORMAL setting by pressing the SELECT button. Determine the type of crust desired by pressing the BAKING CONTROL button for MEDIUM, DARK or LIGHT. To make yeast dough for baked goods that will be hand shaped and baked in your kitchen oven, press the SELECT button for DOUGH NORMAL. The bread machine will knead and rise the dough which will then be removed and hand shaped. 7.
TIPS FOR BEST BAKING RESULTS 1. All ingredients must be at room temperature. 2. Yeast is what causes the dough to rise. It is a living single cell organism that is sold dehydrated. When mixed with water, yeast is reactivated. Unfortunately, yeast can be adversely affected by extreme temperatures. If the ingredients being used are not at room temperature, the yeast may not be activated effectively. 3. Yeast also can be adversely affected by temperatures that are too hot.
SUGGESTIONS FOR MAXIMUM ENJOYMENT AND SAFETY 1. The baking portion and lid of the Bread Machine become extremely hot during baking. Always use a kitchen mitt or pot holder when touching these parts. 2. Do not operate this appliance on the same circuit as other high voltage appliances. 3. Position the Bread Machine at least 4 inches from the f of the counter or working surface. Do not place any flammable materials or objects on top of the appliance when plugged in or during operation. 4.
GETTING STARTED Your Welbilt® Bread Machine has twelve separate programs to choose from. Making Bread Automatically: Choose the NORMAL, SWEET, RAPID/NORMAL, RAPID/SWEET, REGULAR or LARGE capacity program when making bread automatically, by pressing the SELECT and LOAF SIZE buttons. The Bread Machine will knead and rise the dough twice and then bake it to perfection.
INSERTING AND REMOVING THE BREAD PAN 1. Before using the Bread Machine for the first time, be certain to wash the bread pan and dough blade with warm water and mild dishwashing liquid. Towel dry. Never put the bread pan and blade in the dishwasher. 2. All mixing, kneading, rising, and baking, when appropriate, take place in the bread pan. The pan is covered with a non-stick fluorine coating which will scratch if not treated and cared for properly. Clean and treat the pan as you would a non-stick frying pan.
KNEADING, RISING, AND BAKING CYCLES This chart is provided so that you will better understand how your Welbilt® Bread Machine works.
Mixing/First Kneading: The Bread Machine will intermittently mix the ingredients So, 2 minutes at which time it will then begin to knead the dough to (arm a smooth, elastic ball. Second Kneading: Knead the dough makes the gluten elastic enough to form the structure of the bread. Add Fruit/Nuts: The Bread Machine will beep B times, 5 minutes before the end of the second kneading. This is the best time to add ingredients like nuts and raisins, etc.
Step 5 Press START. Step 6 If you plan to make a bread or dough with raisins, dried fruits or nuts, add these ingredients when the Bread Machine beeps eight times, five minutes before the end of the second kneading cycle. When making bread automatically, the Bread Machine will beep at the end of the baking cycle indicating that the bread is done. Although the Bread Machine tias a 3 hour keep warm cycle, the baked bread is best removed from tilt appliance and the pan immediately after baking.
RECIPES AND BAKING GUIDE PREPARATION FOR GOOD RESULTS Your Welbilt Bread Machine produces satisfying results if you carefully follow directions and use the indicated ingredients. 1. Bread Flour: When making bread in a bread machine be sure to always use bread flour which is available in 5 lb. bags in your local supermarket. Bread flour is higher in gluten, a natural protein found in wheat that gives bread its chewy texture and high volume. 2.
HOW TO JUDGE IF THINGS ARE GOING WELL 1. Always measure the ingredients carefully using U.S. standard measuring cups and spoons. Kitchen flatware and coffee cups vary in size and should never be used. All ingredients should be at room temperature unless otherwise noted in recipe. Since you will be using all natural ingredients to make your homemade bread, the quality of ‘the ingredients is important.
5. If the dough appears to be very loose and sticky, it is too moist. You can overcome this problem by making sure you measure the ingredients properly or add less water (approximately one to two tablespoons less) to compensate for a higher than normal moisture content of the flour. (Dough that is too moist can result in over-risen, collapsed, wrinkled loaves of bread.) 6. Always set your Bread Machine on the proper baking setting as specified in the recipe.
WHITE BREAD 1 lb. Loaf 1.1/2 lb. Loaf 2 lb. Loaf active dry yeast 1 tsp 1-1/2 tsp 1-1/2 tsp breadflour 2cups 3cups 4 cups granulated sugar 1 Tbs 2 Tbs 2 Tbs salt 1 tsp 1-1/4 tsp 2 tsp nonfat dry milk 1 Tbs 2 Tbs 2 Tbs butter/margarine 1 Tbs 1 Tbs 2 Tbs water 1 cup plus 2 Tbs 1-1/4 c. plus 1 Tbs 3/4 cup All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above.
WHOLE WHEAT BREAD 1 lb. Loaf 1-112 lb. Loaf 2 lb. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp whole wheat flour 1 cup 1-1/2 cups 2 cups bread flour 1-1/2 cups 2 cups granulated sugar 1 Tbs 2 Tbs 2 Tbs salt 1 tsp 1-1/4 tsp 1-1/2 tsp nonfat dry milk 1 Tbs 2 Tbs 2 Tbs butter/margarine 1 Tbs 1 Tbs 2 Tbs water 1 cup 3/4 cup plus 1 Tbs 1-1/4 cup less I Tbs 1-1/4 c. plus 2 Tbs All ingredients should be at room temperature, unless otherwise noted.
MAPLE WALNUT WHEAT BREAD 1 lb.
RYE BREAD 1 lb. Loaf 1.1/2 lb. Loaf 2 lb. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp medium rye flour 1/2 cup 1/2 cup 1 cup bread flour 1-1/2 cups 2-1/2 cups 3 cups dark brown sugar 1 Tbs 2 Tbs 2 Tbs salt 1 tsp 1 tsp 2 tsp nonfat dry milk 1 Tbs 2 Tbs 2 Tbs caraway seeds 1-1/2 tsp 1 Tbs 1 Tbs butter/margarine 1 Tbs 1-1/2 Tbs 2 Tbs water 3/4 cup 1 cup 1-1/4 cups plus 1 Tbs All ingredients should be at room temperature, unless otherwise noted.
ONION BREAD 1lb Loaf 1-1/2 lb. Loaf 21b. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp bread flour 3 cups 4 cups granulated sugar 1 Tbs 1 Tbs 2 Tbs onion soup mix 1/2 packet (1/2 oz) 1 packet (1 oz.) 1 packet (1 oz.) nonfat dry milk 1 Tbs 1-1/2 Tbs 2 Tbs sweet butter/mai 1-1/2 Tbs 1-1/2 Tbs 2 Tbs water 1 cup plus 1 Tbs 1-1/4 cups 2 cups 3/4 cup less 1 Tbs All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above.
CHEVRE CRACKED-PEPPER BREAD 1 lb. Loaf 1-1/2 lb. Loaf 2 lb. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp breadflour 2 cups 3 cups 4 cups granulated sugar 1 Tbs 1-1/2 Tbs 2 Tbs salt 1/2 tsp 1 tsp 2 tsp cracked black pepper 1-1/2 tsp 1 Tbs 1-1/2 Tbs nonfat dry milk 1 Tbs 1-1/2 Tbs 2 Tbs soft goat cheese 3 Tbs. 4 Tbs 6 Tbs water 3/4 cup less 2 Tbs 1 cup less 1 Tbs 1 cup plus 1 Tbs All ingredients should be at room temperature, unless otherwise noted.
CHEDDAR BACON BREAD 1 lb Loaf 1-1/2 lb Loaf 2 lb Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp bread flour 2 cups 3 cups 4 cups granulated sugar 1 Tbs 1 Tbs 2 Tbs salt 1 tsp 1-1/4 tsp 2 tsp nonfat dry milk 1 Tbs 2 Tbs 2 Tbs water 3/4 cup less 1 Tbs 1 cup 1 cup plus 2 Tbs shredded sharp cheddar cheese 2/3 cup 1 cup 1-1/3 cup 1/3 cup 1/2 cup crisp, fned, crumbled bacon 1/4 cup All ingredients should be at room temperature, unless otherwise noted.
EGG BREAD 1 lb. Loaf 1-1/2 lb. loaf 2 lb. loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp bread flour 3 cups 4 cups granulated sugar 1 Tbs 2 Tbs 2 Tbs salt 1 tsp 1-1/4 tsp 2 tsp nonfat dry milk 1 Tbs 2 Tbs 2 Tbs butter/margarine 1 Tbs 1 Tbs 2 Tbs 2 cups water 3/4 cup less 1 Tbs 1 cup plus 1 Tbs 1-1/4 c. less 1 Tbs large egg yolk 1 2 1 All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above.
CINNAMON NUT RAISIN BREAD 1 lb. Loaf 1-1/2 lb. Loaf 2 lb. Loaf active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp bread flour 2 cups 3 cups 4 cups salt 1 tsp 1-1/2 tsp 2 tsp granulated sugar 1/2 Tbs 1/2 Tbs 1 Tbs brown sugar 1/2 Tbs 1 Tbs 1 Tbs cinnamon 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp nonfat diy milk 1 Tbs 2 Tbs 2 Tbs butter/margarine 1 Tbs 2 Tbs 2 Tbs water 3/4 cup 1 cup plus 2 Tbs 1-1/4 c.
WHOLE WHEAT ROLLS active dry yeast 2-1/4 teaspoons whole wheat flour 2 cups salt 1 teaspoon honey 2 tablespoons baking soda 1/4 teaspoon large egg 1 undrained cottage cheese 1 cup water 2-4 tablespoons (depending on how wet your cottage cheese is) All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above. Press the SELECT button for DOUGH NORMAL. Press the LOAF SIZE button for REGULAR. Press START. The dough will be ready in 1 hour, 12 minutes.
FRENCH BREAD (BAGUETTES) active dry yeast 1 teaspoon bread flour 3 cups salt 1 teaspoon granulated sugar 1/2 teaspoon water 1 cup plus 1 tablespoon All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above. Press the SELECT button for DOUGH NORMAL. Press The LOAF SIZE button for LARGE. Press START. The dough will be ready in 1 hour, 28 minutes. HAND-SHAPING Place dough on a lightly floured work surface. Let dough rest for 5 minutes.
PIZZA DOUGH Two 12-inch pizzas Four 12-inch Pizzas active dry yeast 1-3/4 tsp 2 tsp bread flour 2-1/2 cups 4 cups salt 1 tsp 1-1/2 tsp granulated sugar 1/2 tsp 3/4 tsp olive oil 1-1/2 Tbs 2-1/2 Tbs water 1 cup less 2 Tbs 1-1/4 cups All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above. Press the SELECT button for DOUGH NORMAL. Press the LOAF SIZE button for either REGULAR (2 pizzas) or LARGE (4 pizzas). Press START.
BREAD STICKS One recipe for Pizza dough (see Page 32). TOPPINGS: 1 large egg beaten with one teaspoon water 2 tablespoons finely grated Parmesan or sharp Cheddar cheese or 1 tablespoon of seeds or herbs/spices HAND-SHAPING Place prepared dough onto a lightly floured surface. Cover with a clean kitchen cloth and let rest for 5 minutes. With a lightly floured rolling pin, roll dough into a 1/4 inch rectangle. Square off the edges. Brush the surface with beaten egg.
CHALLAH Prepare one 1 lb. recipe for egg bread (see page 26) by using the dough program. PREPARE AND RESERVE 1 large egg beaten with 1 teaspoon water OPTIONAL TOPPING 1 teaspoon poppy or sesame seeds All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above. Press the SELECT button for DOUGH SWEET. Press the LOAF SIZE button for REGULAR. Press START. The dough will be ready in 1 hour, 12 minutes.
sheet which has been tightly sprinkled with cornmeal. Sprinkle bagels with optional toppings. Bake in a 375°F preheated oven for 20 to 25 minutes, or until golden brown. HINT: Due to varying flour conditions, the dough may appear too dry after kneading the first couple of minutes. If this is the case, press STOP/RESET. Press START and add additional water, a tablespoon at a time, until the dough appears elastic.
HINT: Due to varying flour conditions, the dough may appear too dry after kneading the first couple of minutes. If this is the case, press STOP! RESET. Press START and add additional water, a tablespoon at a time, until the dough appears elastic. Do not exceed the following recommendations: 2 Cup Flour Capacity: No more than 2 tablespoons additional water. 3 Cup Flour Capacity: No more than 3 tablespoons additional water. 4 Cup Flour Capacity: No more than 3 tablespoons additional water.
DANISH PASTRIES Pastry active dry yeast 2 teaspoons bread flour 2 cups salt 1 teaspoon granulated sugar 2 tablespoons cold, unsalted butter cut into 24 pieces large egg yolk 5 tablespoons 1 milk 1/2 cup water 1/4 cup Glaze and Fillings egg white 1 fruit filling, jam or preserves 3/4 cup All ingredients should be at room temperature, unless otherwise noted. Add the ingredients in the order listed above. Press the SELECT button for DOUGH SWEET. Press the LOAF SIZE button for REGULAR. Press START.
Press START and add additional water, a tablespoon at a time, until the dough appears elastic. Do not exceed the following recommendations: 2 Cup Flour Capacity: No more than 2 tablespoons additional water. 3 Cup Flour Capacity: No more than 3 tablespoons additional water. 4 Cup Flour Capacity: No more than 3 tablespoons additional water.
CINNAMON ROLLS Prepare one recipe for holiday braid bread (see page 37). Do not add raisins. Use hand-shaping technique given on this page. 1 lb Loaf 1-1/2 lb Loaf 2 lb Loaf dark brown sugar 1/4 cup 1/3 cup 1/2 cup cinnamon 1-1/2 tsp 2-1/2 tsp 3 tsp softened butter 1-1/2 Tbs 2.1/2 Tbs 3 Tbs Brown Sugar Filling Combine all ingredients to form a smooth paste. Set aside.
CROISSANTS Dough active dry yeast 1-1/2 teaspoons bread flour 2 cups salt 1 teaspoon granulated sugar 1 tablespoon vegetable shortening 1 teaspoon water 3/4 cup less 2 tablespoons PREPARE AND RESERVE chilled sweet butter, thinly sliced 1 slicks I large egg beaten with 1 teaspoon water All ingredients should be at room temperature, unless otherwise noted. M the Ingredients in the order listed above. Press the SELECT button for DOUGH NORMAL. Press the LOAF SIZE button for REGULAR. Press START.
Remove dough from refrigerator and place on tightly floured surface. Fold dough in half and roll into a 1/4 inch rectangle. Repeat folding process two more times. Place dough on greased baking sheet, cover with cloth and return to refrigerator for two more hours. Remove dough from refrigerator and place on a lightly floured surface. Roll into a 1/8-inch thick rectangle. Square off edges. Cut dough In half lengthwise. Cut strips on an angle to form triangles. Brush lightly with egg wash.
CLEANING INSTRUCTIONS If taken care of properly, your WelbiIt Bread Machine will provide you with many years of use and hundreds of loaves of delicious bread! 1 After each use, unplug the Bread Machine. Let the unit cool down to room temperature. Wipe out the baking compartment and the inner lid with a clean, damp cloth or sponge. 2. Remove the kneading blade from the pan. It may be necessary to fill the pan with water in order to loosen the blade from the shaft.
CONSUMER ASSISTANCE As with any new small electric appliance, carefully read the instructions and recipes before proceeding. For mechanical or operational difficulties, refer to the Trouble Shooting Guide on Page 46 of this manual. If you should encounter any difficulties or require baking assistance. please call our trained customer service assistanis Monday• Friday. 9:00 AM to 5:00 PM Eastern time, at (516) 747-959 If a customer service assistant is unable to take your call, please leave a brief message.
TROUBLE SHOOTING GUIDE Before calling for assistance, please read the following suggestions In order to achieve maximum satisfaction from your Bread Machine. Problem: The Bread Machine will not start. Cause: Appliance not plugged property into wired outlet. Solution: Always plug appliance into 120v, 60Hz outlet capable of providing up to 600 watts of electricity. Cause: Programmable timer was set inadvertently. Solution: Cancel program by pushing STOP/RESET. Select appropriate program and push START.
Problem: Baked loaf of bread soggy after removal from Bread Machine Cause: Hot loaf of bread is not removed from appliance and pan after being baked. Solution: Remove bread from pan as soon as possible after bread has finished baking. Problem: Bread burns. Cause: Baking temperature is too high. Solution: Set Bread Machine on lower setting. Cause: Recipe has been modified. Solution: Reduce amount of sweetener and shortening. Problem: Dough/Bread did not rise enough.
appears too dry, add additional water 1 tablespoon at a time, up to 3 tablespoons.
SPECIFICATIONS MODEL: ABM4100T POWER REQUIREMENT: 120V AC, 60Hz POWER CONSUMPTION: HEATER: 600 watts MOTOR: 100 watts MAXIMUM FLOUR CAPACITY: BREAD: 2. 3, 4 cups DOUGH: 2, 3.