West Bend L4805 - Manual (Page 32)

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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.
FRENCH BREAD
Crusty on the outside, chewy on the inside. Just the way it should be!
1 Pound Loaf**
INGREDIENTS 1½ pound Loaf
8 ounces (1 cup)
WATER, 95°F/35°C
10½ ounces (1¼ cups +
1 Tbsp.)
2½ cups
ALL PURPOSE or
3½ cups
BREAD FLOUR
1 teaspoon SUGAR 1½ teaspoons
¾ teaspoon
SALT
1¼ teaspoons
1½ teaspoons BUTTER or MARGARINE 1 tablespoon
1 teaspoon
ACTIVE DRY YEAST
2 teaspoons
---or--- ---or--- ---or---
¾ teaspoon
BREAD MACHINE/
1½ teaspoons
FAST RISE YEAST
BREAD SELECT SETTING TO USE: Basic/Specialty
1.Add lukewarm water 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 or Medium Bread Color. These French breads do not get as dark
as others as there is less fat and sugar in the recipes. For a chewier crust, use medium or dark setting.