West Bend L5203 - Manual (Page 30)

30
OLD FASHION WHITE BREAD
Made with milk for a tender crust and fine texture. Bread just like Grandma used to make. Now you can make it too!
1 Pound Loaf
INGREDIDENTS 1-1/2 Pound Loaf
6 ounces (3/4 cup) MILK, 75-85
°°°°
F 9 ounces (1 cups + 2 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
1 tablespoon SUGAR 2 tablespoons
½ teaspoon SALT ½ teaspoon
2-1/4 teaspoons FAST RISE /
BREAD MACHINE YEAST
3 teaspoons
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
SELECT SETTING TO USE: 3 Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
one hour cycle (12)
1 Add liquid ingredients and butter to pan. 4 Program for one hour bread cycle. Program timer if being used. Turn bread
maker on. When done, turn off, unlock pan and remove with oven mitts. Shake
2 Add all dry ingredients, except yeast, to pan. bread out of pan and cool on rack before slicing.
Tap pan to settle dry ingredients, then level
ingredients, pushing some of the mixture into
the corners.
HONEY OATMEAL BREAD
Use quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust. A good, all-purpose bread.
1 Pound Loaf
INGREDIDENTS 1-1/2 Pound Loaf
6 ounces (3/4 cup) WATER, 75-85
°°°°
F 9 ounces (1 cups + 2 Tbsp.)
2 tablespoons HONEY 3 tablespoons
1 tablespoon BUTTER or MARGARINE 2 tablespoons
1-3/4 cups BREAD FLOUR 2-1/2 cups
2/3 cup OATS, quick cooking 1 cup
1 tablespoon DRY MILK 1-1/2 tablespoons
½ teaspoon SALT ½ teaspoon
2-1/4 teaspoons FAST RISE /
BREAD MACHINE YEAST
3 teaspoons