West Bend L4805 - Manual (Page 39)

39
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,
pushing some of the mixture into 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 WHOLE WHEAT 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.
CRACKED WHEAT BREAD
The addition of cracked wheat to this recipe adds a little crunch and of course more fiber. A light, yet
hearty and satisfying bread.
1 Pound Loaf**
INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup)
WATER, 95°F/35°C
9 ounces (1 cup+ 2 Tbsp.)
1¼ cups
ALL PURPOSE or
1¾ cups
BREAD FLOUR
⅔ cup
WHOLE WHEAT FLOUR
1 cup
⅓ cup
CRACKED WHEAT
½ cup
CEREAL
1½ tablespoons
BROWN SUGAR, packed
2 tablespoons
¾ teaspoon
SALT
1½ teaspoons
2 teaspoons
BUTTER or MARGARINE
1 tablespoon
1½ teaspoons
ACTIVE DRY YEAST
2 teaspoons
---or--- ---or--- ---or---
1 teaspoon
BREAD MACHINE/
1½ teaspoons
FAST RISE YEAST
BREAD SELECT SETTING TO USE: Whole Wheat
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 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 WHOLE WHEAT 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.
WHOLE WHEAT OAT BRAN BREAD
A combination of flour, whole-wheat flour and dry oat bran cereal sweetened with honey. Bakes into a
nice loaf with a light texture.
1 Pound Loaf **
INGREDIENTS 1½ Pound Loaf
7 ounces (¾ cup + 2 tbsp.)
WATER, 95°F/35°C
9½ ounces (1 cup + 3 Tbsp.)
1 tablespoon
HONEY
1½ tablespoons
1¼ cups
ALL PURPOSE or
1½ cups
BREAD
FLOUR
¾ cup
WHOLE WHEAT FLOUR
1¼ cups
⅓ cup
DRY OAT BRAN CEREAL,
½ cup
as for cooking hot cereal
1 tablespoon
DRY MILK
1½ tablespoons
1 teaspoon
SALT
1½ teaspoons