West Bend L4854 - Manual (Page 32)

31
PUMPERNICKEL RYE BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
10 ounces (1¼ cups)
2 tablespoons
3 tablespoons
2¼ cups
½ cup
½ cup
2 tablespoons
1¼ teaspoons
2 teaspoons
- or -
1½ teaspoons
WATER, 80 °°°° F
MOLASSES
BUTTER or MARGARINE
BREAD FLOUR
MEDIUM RYE FLOUR
WHOLE WHEAT FLOUR
COCOA, unsweetened
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
12 ounces (1½ cups)
2 tablespoons
3 tablespoons
2⅔ cups
⅔ cup
⅔ cup
2½ tablespoons
1½ teaspoons
2 ¼ teaspoons
-or-
2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
BREAD SELECT SETTING
TO USE: Basic or Basic Rapid
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 recommended Bread
Select Setting 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.
SHREDDED WHEAT BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
11½ ounces (1¼ cup + 3 tbsp.)
2 tablespoons
3 cups
2 large biscuits, broken
2 tablespoons
2 tablespoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons WATER, 80 °°°° F
BUTTER or MARGARINE
BREAD FLOUR
SHREDDED WHEAT CEREAL
BROWN SUGAR, packed
DRY MILK
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
3¾ cups
2 large biscuits, broken
3 tablespoons
2 tablespoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons