West Bend L4805 - Manual (Page 27)

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BREAD SELECT SETTING TO USE: Basic/Specialty
1.Add liquid ingredients to pan.
2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,
pushing some of the mixture into the corners. Place butter into corners of pan.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread
maker. When done, turn off and remove bread from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.
HONEY OATMEAL BREAD
Use old-fashioned or 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 **
INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup)
WATER, 95˚F/35˚ C
8 ounces (1 cup)
2 tablespoons
HONEY
3 tablespooons
1½ cups
ALL PURPOSE or
2 cups
BREAD FLOUR
⅔cup
OATS, quick or old-fashioned
1 cup
1 tablespoon
DRY MILK
1½ tablespoons
¾ teaspoon
SALT
1¼ teaspoons
1 tablespoon
BUTTER or MARGARINE
1½ tablespoons
1½ teaspoons
ACTIVE DRY YEAST
2 teaspoons
---or ---or--- ---or---
1 teaspoon
BREAD MACHINE/
1½ teaspoons
FAST RISE YEAST
BREAD SELECT SETTING TO USE: Basic/Specialty
1.Add liquid ingredients to pan.
2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,
pushing some of the mixture into the corners. Place butter into corners of pan.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread
maker. When done, turn off and remove bread from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.
DILL BREAD
A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.
1 Pound Loaf **
INGREDIENTS 1½ Pound Loaf
6½ ounces (¾ cup + 1 Tbsp.)
WATER, 95°F/35°C
10 ounces (1 ¼ cups)
2 cups
ALL PURPOSE or
3 cups
BREAD FLOUR
1½ tablespoons
SUGAR
2 tablespoon
1 teaspoon
SALT
1½ teaspoons
2 teaspoons
DILL WEED
1 tablespoon
1 tablespoon
DRY MILK
1½ teaspoons
1 tablespoon
BUTTER or MARGARINE
2 tablespoons