West Bend L4805 - Manual (Page 40)

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2 teaspoons
BUTTER or MARGARINE
1 tablespoon
1½ teaspoons
ACTIVE DRY YEAST
2 teaspoons
---or--- ---or--- ---or---
1 teaspoon
BREAD MACHINE/
1½ teaspoons
FAST RISE YEAST
BREAD SELECT SETTING TO USE: Whole Wheat
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 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 WHOLE WHEAT 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.
BUTTERMILK WHEAT BREAD
A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches.
1 Pound Loaf**
INGREDIENTS
1½ Pound Loaf
7 ounces (¾ cup + 2 Tbsp.)
BUTTERMILK, 95°F/35°C*** 11 ounces (1¼ cups + 2 Tbsp.)
1⅓ cup
WHOLE WHEAT FLOUR
2 cups
⅔ cup
ALL PURPOSE or
1 cup
BREAD FLOUR
1½ tablespoon
BROWN SUGAR, packed
2 tablespoons
1 teaspoon
SALT
1½ teaspoons
⅛ teaspoon
BAKING SODA
¼ teaspoon
1½ tablespoons
BUTTER or MARGARINE
2 tablespoons
1½ teaspoons
ACTIVE DRY YEAST
2 teaspoons
---or--- ---or--- ---or---
1 teaspoon
BREAD MACHIN/
1½ teaspoons
FAST RISE YEAST
***Buttermilk may separate when heated. Simply stir after heating to blend.
BREAD SELECT SETTING TO USE: Whole Wheat
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 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 WHOLE WHEAT and desired Bread Color. 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.