West Bend L5203 - Manual (Page 16)

16
OLD FASHIONED WHITE BREAD
Made with milk for a tender crust and fine texture. Bread just like a Grandma used to make that now you can make, too!
1 Pound Loaf
INGREDIENTS 1-1/2 Pound Loaf
6 ounces (3/4 cup) MILK, 75-85
°°°°
F 9 ounces (1 cup + 2 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
1 tablespoon SUGAR 1-1/2 tablespoons
1 teaspoon SALT 1-1/2 teaspoons
1-1/2 teaspoons ACTIVE DRY YEAST 2 teaspoons
- or - - or - - or -
1 teaspoon BREAD MACHINE/
FAST RISE YEAST 1-1/2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
SELECT SETTING TO USE:
BASIC WHITE (1, 2, 3)
3. Make a well in center of dry ingredients; add yeast.
1. Add liquids ingredients and butter to pan. Lock pan into bread maker.
2. Add all dry ingredients, except yeast to pan.
4. Program for recommended select setting. Program
Tap pan to settle dry ingredients, than level timer if being used. Turn bread maker on. When done,
ingredients, pushing some of the mixture into the corners. turn off, unlock pan and remove with oven mitts. Shake
bread out of pan and cool on rack before slicing
.
HONEY OATMEAL BREAD
Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust. A good, all-
purpose bread.
1 Pound Loaf
INGREDIENTS 1-1/2 Pound Loaf
5-1/2 ounces (2/3 cup) WATER, 75-85
°°°°
F 7-1/2 ounces (3/4 cup + 3 Tbsp.)
2 tablespoons HONEY 3 tablespoons
1 tablespoon BUTTER OR MARGARINE 2 tablespoons
1-1/2 cups BREAD FLOUR 2 cups
2/3 cup OATS, quick or old fashioned 1 cup
1 tablespoon DRY MILK 2 tablespoons
¾ teaspoon SALT 1-1/4 teaspoons
1-1/2 teaspoons ACTIVE DRY YEAST 2 teaspoons
- or - - or - - or -
1 teaspoon BREAD MACHINE/
FAST RISE YEAST
1-1/2 teaspoons