West Bend L5141 - Manual (Page 22)

22
RAISIN BREAD
What better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to start the day.
1 Pound Loaf
INGREDIENTS 1½ Pound Loaf
6½ ounces (¾ cup + 1 Tbsp.) WATER, 75-85°F 9½ ounces (1 cup +3 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
1 tablespoon DRY MILK 1½ tablespoons
1 tablespoon SUGAR 1½ tablespoons
1 teaspoon SALT 1½ teaspoons
½ teaspoon GROUND CINNAMON 1 teaspoon
1½ teaspoon ACTIVE DRY YEAST 2 teaspoons
---or--- ---or--- ---or---
1 teaspoon
BREAD MACHINE/
1½ teaspoons
FAST RISE YEAST
½ cup RAISINS ** ¾ cup
¼ cup CHOPPED NUTS, optional ¼ cup
FOLLOW THESE INSTRUCTIONS FOR RAISIN BREAD AND CINNAMON OATMEAL BREAD.
BREAD SELECT SETTING TO USE:
basic/specialty
Add liquid ingredients and butter to pan.
Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into
the corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for recommended bread select setting and desired crust color. Program time delay if being used. Turn bread maker on. Add
raisins and nuts when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out
of pan and cool on rack before slicing.
**SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins and nuts, follow Steps 1-3 above. Then
place raisins and nuts around the outside edge of pan, on top of dry ingredients, away from the yeast. Do not add raisins to the water in
pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with Step 4.
CINNAMON OATMEAL RAISIN BREAD
A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick cooking oats, not instant
oatmeal.
1 Pound Loaf
INGREDIENTS 1½ Pound Loaf
7 ounces (¾ cup + 2 Tbsp.) MILK, 75-85°F 10 ounces (1¼ cups)
1½ tablespoons BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
½ cup OATS, quick or old fashioned ¾ cup
1 tablespoon BROWN SUGAR, packed 2 tablespoons
1 teaspoon SALT 1½ teaspoons
1 teaspoon GROUND CINNAMON 1¼ teaspoons
1½ teaspoons ACTIVE DRY YEAST 2¼ teaspoons
---or--- ---or--- ---or---
1 teaspoon BREAD MACHINE/ 1½ teaspoons
FAST RISE YEAST
1/3 cup
RAISINS ** ½ cup