West Bend L5203 - Manual (Page 20)

20
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
INGREDIDENTS 1-1/2 Pound Loaf
6-1/2 ounces (3/4 cup + 1 Tbsp) WATER, 75-85
°°°°
F 9-1/2 ounces (1 cup + 3 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
1 tablespoon DRY MILK 1-1/2 tablespoons
1 tablespoon SUGAR 1-1/2 tablespoons
1 teaspoon SALT 1-1/2 teaspoons
1/2 teaspoon GROUND CINNAMON 1 teaspoon
1-1/2 teaspoons ACTIVE DRY YEAST 2 teaspoons
- or - - or - - or -
1teaspoon BREAD MACHINE/
FAST RISE YEAST
1-1/2 teaspoons
½ cup RAISINS** ¾ cup
¼ cup CHOPPED NUTS, optional ¼ cup
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
SELECT SETTING TO USE: 4. Program for sweet setting. Program timer if being
SWEET (8) used. Turn bread maker on. Add raisins and nuts when
alert sounds during the knead cycle. When done, turn off,
1. Add liquids ingredients and butter to pan. unlock pan and remove with oven mitts. Shake bread out
of pan and cool on rack before slicing.
2. Add all dry ingredients, except yeast to pan.
Tap pan to settle dry ingredients, than level **SPECIAL TIP: To make raisin bread overnight or without
ingredients, pushing some of the mixture into the corners being present to ad the raisins and nuts, follow Steps 1-3 above.
Then place raisins and nuts around the outside edge of pan, on
3. Make a well in center of dry ingredients; add yeast. top of dry ingredients, away from the yeast. Do not add raisins
Lock pan into bread maker. 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
INGREDIDENTS 1-1/2 Pound Loaf
7 ounces (3/4 cup + 2 Tbsp) MILK, 75-85
°°°°
F 10 ounces (1-1/4 cups)
1-1/2 tablespoons BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
½ cup OATS, quick or old fashioned ¾ cups
1 tablespoon BROWN SUGAR, packed 2 tablespoons
1 teaspoon SALT 1-1/2 teaspoons
1 teaspoon GROUND CINNAMON 1-1/4 teaspoon
1-1/2 teaspoons ACTIVE DRY YEAST 2-1/4 teaspoons
- or - - or - - or -
1teaspoon BREAD MACHINE/
FAST RISE YEAST
1-1/2 teaspoons
1/3 cup RAISINS** ½ cup