West Bend L4854 - Manual (Page 39)

38
SOURDOUGH BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
5½ ounces (⅔ cup)
8 ounces (1 cup)
2¾ cups
1 tablespoon
1¼ teaspoons
2 teaspoons
- or -
1½ teaspoons
WATER, 80º F
SOURDOUGH STARTER
(room temperature)
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
6½ ounces (¾ cup + 1 tbsp.)
10 ounces (1¼ cups)
3½ cups
1½ tablespoons
1½ teaspoons
2 ¼ teaspoons
-or-
2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
BREAD SELECT SETTING
TO USE: French
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.
SPECIAL NOTE: The amount of starter used
in these recipes will produce a mild tasting
sour dough bread. If you would like a stronger
sour dough taste, reduce the amount of water
by 1 tablespoon and increase the amount of
starter by 2 tablespoons for the 1½ pound loaf
and 4 tablespoons for the 2 pound loaf.
SOURDOUGH WHEAT BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
5 ounces (½ cup + 2 tbsp.)
8 ounces (1cup)
1 tablespoon
1 tablespoon
1½ cups
1½ cups
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons WATER, 80 °°°° F
SOURDOUGH STARTER,
room temperature
HONEY
MOLASSES
BREAD FLOUR
WHOLE WHEAT FLOUR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
6 ounces (¾ cup)
10 ounces (1¼ cups)
1 tablespoon
1 tablespoon
1¾ cups
1¾ cups
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons