West Bend L5141 - Manual (Page 26)

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RAISIN BREAD
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 115-125°F 9½ ounces (1 cup + 3 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
1½ tablespoons DRY MILK 2 tablespoons
1½ tablespoons SUGAR 2 tablespoons
½ teaspoon SALT 1 teaspoon
½ teaspoon GROUND CINNAMON 1 teaspoon
2¼ teaspoons FAST RISE/ 3 teaspoons
BREAD MACHINE YEAST
½ cup
RAISINS* ¾ cup
¼ cup CHOPPED NUTS, optional ¼ cup
FOLLOW THESE INSTRUCTIONS FOR RAISIN BREAD AND 50% WHOLE WHEAT BREAD
BREAD SELECT SETTING TO USE:
one-hour
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 one-hour bread setting. 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.
50% WHOLE WHEAT BREAD
For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of bread and whole-wheat flour.
1 Pound Loaf
INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup) WATER 115-125°F 8 ounces (1 cup)
1 tablespoon HONEY 1 tablespoon
1 tablespoon BUTTER or MARGARINE 2 tablespoons
1 cup
BREAD FLOUR 1½
cups
1 cup WHOLE WHEAT FLOUR 1½ cups
1 tablespoon BROWN SUGAR, packed 1½ tablespoons
1 tablespoon DRY MILK 1½ tablespoons
½ teaspoon SALT 1 teaspoon
2¼ teaspoons FAST RISE/ 3 teaspoons
BREAD MACHINE YEAST