West Bend cook's essentials L5815 - Manual (Page 20)

20
Buttermilk Wheat
1.0 Pound Loaf INGREDIENTS 2.0 Pound Loaf
¾ cup + 1 tbsp Buttermilk, 80° F 1 ¾ cup
1 ½ tbsp Butter or Margarine 2 tbsp
cup Bread Flour 1 cup
1 cup Whole Wheat Flour 2 cup
1 ½ tbsp Brown Sugar, packed 3 tbsp
1 tsp Salt 1 ½ tsp
tsp Baking Soda ½ tsp
1 ½ tsp Active Dry Yeast 2 ¼ tsp
-or- -or- -or-
1 tsp Bread Machine Yeast 2 tsp
S
WEET
For all of the following recipes, follow these general guidelines. The following recipes
should be baked on setting 6, “Sweet.”
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter
the butter or margarine and add to the corners. Make an impression in the center of the
dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired,
select “Temp,” then select “Loaf” to size indicated in recipe.
Coconut Bread
1.0 Pound Loaf INGREDIENTS 2.5 Pound Loaf
½ cup + 2 tbsp. Water , 80° F 1½ cups + 2 tbsp.
1 Egg 1
2 tbsp. Butter or Margarine 4 tbsp.
¼ cup Dry Milk ½ cup
1 tbsp. Honey 2 tbsp.
¼ cup Coconut* ½ cup
2 cups Bread Flour 4 cups
¼ cup Sugar ½ cup
1 tsp. Salt 1 ½ tsp.
1 ½ tsp. Active Dry Yeast 1 ½ tsp.
* Add half of the coconut during the second knead cycle, then add the rest before the
bake cycle.