West Bend L5203 - Manual (Page 17)

17
EGG BREAD
1 Pound Loaf** INGREDIDENTS 1-1/2 Pound Loaf
5-1/2 ounces (2/3 cup) MILK, 75-85
°°°°
F 5-1/2 ounces (2/3 cup)
1 EGG, large 2
1 tablespoon BUTTER or MARGARINE 1-1/2 tablespoons
2-1/4 cups BREAD FLOUR 3 cups
1 teaspoon SALT 1-1/2 teaspoons
1-1/2 tablespoons SUGAR 2-1/2 tablespoons
1-1/2 teaspoons ACTIVE DRY YEAST 2 Teaspoons
- or - - or - - or -
1 teaspoon BREAD MACHINE/
FAST RISE YEAST
1-1/2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
SELECT SETTING TO USE:
BASIC WHITE (1, 2, 3)
3. Make a well in center of dry ingredients; add yeast.
1. Add liquids ingredients and butter to pan. Lock pan into bread maker.
2. Add all dry ingredients, except yeast to pan.
4. Program for recommended select setting. Program
Tap pan to settle dry ingredients, than level timer if being used. Turn bread maker on. When done,
ingredients, pushing some of the mixture into the corners turn off, unlock pan and remove with oven mitts. Shake
bread out of pan and cool on rack before slicing
.
CLASSIC RYE
A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.
1 Pound Loaf
INGREDIENTS 1-1/2 Pound Loaf
5-1/2 ounces (3/4 cup) WATER, 75-85
°°°°
F 8-1/2 ounces (1 cup + 1 Tbsp.)
2 teaspoons BUTTER OR MARGARINE 1 tablespoon
1-1/3 cups BREAD FLOUR 2 cups
2/3 cup MEDIUM RYE FLOUR 1 cup
2 teaspoons DRY MILK 1 tablespoon
1-1/2 tablespoons SUGAR 2 tablespoons
1/2 teaspoon SALT 1 teaspoon
1 teaspoon CARAWAY SEED (optional) 2 teaspoons
1-1/2 teaspoons ACTIVE DRY YEAST 2 teaspoons
- or - - or - - or-
1 teaspoon BREAD MACHINE/
FAST RISE YEAST
1-1/2 teaspoons