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West Bend L4854 User Manual

Page 32

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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