West Bend L4978 - Manual (Page 20)

20
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES BELOW
Bead Select Setting To Use: Sweet
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap Pan to settle dry ingredients, then 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 SWEET and desired Bread Color. Program TIMER if being used. Start bread maker. When alert sounds
during Kneading period, add raisins and nuts for Raisin Bread recipe. Close cover. 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.
***SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins or without being present to
add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the side of pan, 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.
RAISIN BREAD ***
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
7 ounces(¾cup + 2 Tbsp) Water,80ºF 8½ ounces(1 cup+ 1 Tbsp)
2 cups Bread Flour 2⅔ cups
1 tablespoon Dry Milk 2 tablespoons
1 tablespoon Sugar 1½ tablespoons
1 teaspoon Salt 1½ teaspoons
½ teaspoon Cinnamon 1 teaspoon
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
½ cup Raisins ¾ cup
¼ cup Chopped Nuts(optional) ½ cup
CINNAMON OATMEAL RAISIN BREAD
1 Pound Loaf** INGREDIENTS ½ Pound Loaf
7½ ounces(¾cup +3 Tbsp) Milk, 80ºF 10 ounces(1¼ cups)
2 cups Bread Flour 3 cups
½ cup Oats, quick or ¾ cup
old-fashioned
1 tablespoon Brown Sugar,packed 2 tablespoons
1 teaspoon Salt 1½ teaspoons
1 teaspoon Cinnamon 1½ teaspoons
1 tablespoon Butter or Margarine 2 tablespoons
1½ teaspoons Active Dry Yeast 2¼ teaspoons
-or- -or- -or-
1 teaspoon Bread Machine/ 1½ teaspoons
Fast Rise Yeast
⅓ cup Raisins ½ cup
FOLLOW THESE INSTRUCTIONS FOR THE WHOLE WHEAT RECIPES ON THE NEXT PAGE
Bread Select Setting To Use: Whole Wheat or Whole Wheat 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 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 or WHOLE WHEAT 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.