West Bend L4854 User Manual

Page 35

BUTTERMILK WHEAT

BREAD

1½ Pound Loaf

INGREDIENTS

2 Pound Loaf

12 ounces (1½ cups)
2 tablespoons
2 cups
1¼ cups
2 tablespoons
1¼ teaspoons
¼ teaspoon
2 teaspoons
- or -
1½ teaspoons

BUTTERMILK

BUTTER or MARGARINE

WHOLE WHEAT FLOUR

BREAD FLOUR

BROWN SUGAR, packed

SALT

BAKING SODA

ACTIVE DRY YEAST

-or-

BREAD MACHINE/FAST RISE YEAST

14 ounces (1¾ cups)
2 tablespoons
2⅔ cups
1⅓ cups
3 tablespoons
1½ teaspoons
½ teaspoon
2 ¼ teaspoons
-or-
2 teaspoons

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

BREAD SELECT SETTING
TO USE: Wheat, Wheat 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.

WHEAT ‘N YOGURT BREAD

1½ Pound Loaf

INGREDIENTS

2 Pound Loaf

8 ounces (1 cup)
½ cup
2 tablespoons
1⅓ cups
2 cups
2 tablespoons
2 tablespoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons

WATER, 80

°°°°

PLAIN NONFAT YOGURT