West Bend L4805 - Manual (Page 31)

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3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.Program for BASIC/SPECIALTY 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 Bread Color setting to prevent over browning of the smaller loaf.
PUMPKIN NUT BREAD
Uses ingredients similar to pumpkin pie! A slightly different bread that goes well with soups and salads.
1 Pound Loaf
INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup)
EVAPORATED MILK,
9 ounces (1 cup + 2 Tbsp.)
room temperature
⅓ cup CANNED
PUMPKIN
½ cup
2 cups
ALL PURPOSE or
3 cups
BREAD FLOUR
2½ tablespoons
WHOLE WHEAT FLOUR
¼ cup
⅓ cup
GROUND NUTS
½ cup
1½ tablespoons
BROWN SUGAR, packed
2 tablespoons
1 to 2 teaspoons
PUMPKIN PIE SPICE
2 to 3 teaspoons
1 teaspoon
SALT
1½ teaspoons
1½ tablespoons
BUTTER or MARGARINE
2 tablespoons
1½ teaspoons
ACTIVE DRY YEAST
2 teaspoons
---or--- ---or--- --or--
1 teaspoon
BREAD MACHINE/
1½ teaspoons
FAST RISE YEAST
BREAD SELECT SETTING TO USE: Basic/Specialty
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/SPECIALTY 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 Bread Color setting to prevent over browning of the smaller loaf.
BANANA NUT BREAD
Similar to the quick bread variety, but lighter in texture. Toast and spread with cream cheese for a
special breakfast treat. Use ripe bananas for best flavor.
1 Pound Loaf **
INGREDIENTS 1½ Pound Loaf
5½ ounces (⅔ cup) MILK, 95°F/35°C 6 ounces (¾ cup)
½ cup
MASHED RIPE BANANA
¾ cup
2 cups
ALL PURPOSE or
2½ cups
BREAD FLOUR
¼ cup
WHOLE WHEAT FLOUR
½ cup
⅓ cup
CHOPPED NUTS
½ cup
2 tablespoons
BROWN SUGAR, packed
3 tablespoons
¾ teaspoon
SALT
1 teaspoon
½ teaspoon
GROUND NUTMEG
½ teaspoon