West Bend L4978 - Manual (Page 18)

18
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE
Bread Select Setting To Use: Basic or Basic Rapid
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 or BASIC RAPID 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 Crust Color setting to prevent over browning of the smaller loaf.
COUNTRY WHITE BREAD
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup) Water,80ºF 8 ounces (1 cup)
2 cups Bread Flour 2¾ cups
1 tablespoon Dry Milk 2 tablespoons
1½ tablespoons Sugar 2 tablespoons
1 teaspoon Salt 1½ teaspoons
1 tablespoon Butter or Margarine 2 tablespoons
1½ teaspoons Active Dry Yeast 2 teaspoons
-or- -or- -or-
1 teaspoon Bread Machine/ 1½ teaspoons
Fast Rise Yeast
CLASSIC RYE BREAD
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
5½ ounces (⅔ cup) Water, 80ºF 8½ ounces (1 cup + Tbsp.)
1⅓ cups Bread Flour 2 cups
⅔ cup Medium Rye Flour 1 cup
2 teaspoons Dry Milk 1 tablespoon
1½ tablespoons Sugar 2 tablespoons
½ teaspoon Salt 1 teaspoon
1 teaspoon Caraway Seed(optional) 2 teaspoons
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
HONEY OATMEAL BREAD
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
5½ ounces(⅔ cup) Water, 80ºF 7½ ounces (7 ounces + 1 Tbsp.)
2 tablespoons Honey 3 tablespoons
1½ cups Bread Flour 2 cups
⅔ cup Oats, quick or old- 1 cup
fashioned
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