West Bend L5231 - Manual (Page 15)

15
basic/specialty GARLIC BREAD
1 Pound Loaf INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup)
1 tablespoon
2 cups
1 tablespoon
1 teaspoon
2 teaspoons
½ - 1 teaspoon
1½ teaspoons
-or-
1 teaspoon
WATER 75-85° F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
DRIED PARSLEY FLAKES
GARLIC POWDER
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
9 ounces (1 cup + 2 tbsp.)
2 tablespoons
3 cups
1½ tablespoons
1½ teaspoons
1 tablespoon
¾ - 1 teaspoon
2 teaspoons
-or-
1½ teaspoons
Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic/specialty bread
setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake
bread out and allow to cool on rack before slicing.
basic/specialty FRENCH BREAD
1 Pound Loaf
INGREDIENTS 1 ½ Pound Loaf
7 ounces (¾ cup + 2 tbsp.)
1 tablespoon
2½ cups
1 teaspoon
¾ teaspoon
1 teaspoon
-or-
¾ teaspoon WATER 75-85° F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
9½ ounces (1 cup + 3 tbsp.)
1 tablespoon
3½ cups
1½ teaspoons
1¼ teaspoons
2 teaspoons
-or-
1½ teaspoons
Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic/specialty bread
setting, desired crust color and timer, if being used. For thicker, chewier crust, use medium or dark crust setting. Turn on. When
done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
basic/specialty ITALIAN HERB BREAD
1 Pound Loaf INGREDIENTS 1 ½ Pound Loaf
6 ounces (¾ cup)
1 tablespoon
2 cups
1 tablespoon
1 tablespoon
1 tablespoon
1½ teaspoons
1 teaspoon
1¼ teaspoons
-or-
¾ teaspoon
WATER 75-85° F
BUTTER or MARGARINE
BREAD FLOUR
GRATED PARMESAN CHEESE
DRY MILK
SUGAR
ITALIAN SEASONING
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
9 ounces (1 cup + 2 tbsp.)
2 tablespoons
3 cups
3 tablespoons
1 tablespoon
1 tablespoon
2 teaspoons
1½ teaspoons
2 teaspoons
-or-
1½ teaspoons
Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic/specialty bread
setting, desired crust color and timer, if being used. For thicker, chewier crust, use medium or dark crust setting. Turn on. When done,
turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.