West Bend L4854 - Manual (Page 41)

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FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE
BREAD SELECT SETTING
TO USE: sweet SPECIAL TIP : To make raisin bread without being present to add the raisins and nuts,
follow Steps 1-3 then place raisins and nuts around the outside of pan, away from the yeast.
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. Add
raisins and nuts when alert sounds during knead
cycle. When done, turn off and remove bread
from pan. Cool on rack before slicing.
RAISIN BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
10½ ounces (1¼ cups + 1 tbsp.)
2 tablespoons
3⅓ cups
2 tablespoons
2 tablespoons
1½ teaspoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
¾ cup
¼ cup WATER, 80 °°°° F
BUTTER or MARGARINE
BREAD FLOUR
DRY MILK
SUGAR
SALT
GROUND CINNAMON
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
RAISINS
CHOPPED NUTS, optional
12½ ounces (1½ cups + 1 tbsp.)
2 tablespoons
4 cups
2 tablespoons
2½ tablespoons
1¾ teaspoons
1¼ teaspoons
2¼ teaspoons
-or-
2 teaspoons
1 cup
⅓ cup
CINNAMON OATMEAL RAISIN BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
11 ounces (1¼ cups + 2 tbsp.)
2 tablespoons
2¾ cups
¾ cup
2 tablespoons
1¼ teaspoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
½ cup MILK
BUTTER or MARGARINE
BREAD FLOUR
OATS, quick or old-fashioned
BROWN SUGAR, packed
SALT
GROUND CINNAMON
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
RAISINS
13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
3¼ cups
1 cup
2 tablespoons
1½ teaspoons
1¼ teaspoons
2¼ teaspoons
-or-
2 teaspoons
⅔ cup
CHEESE BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
8½ ounces (1 cup + 1 tbsp.)
1
2 tablespoons
3⅓ cups
1 tablespoon
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
⅔ cup WATER, 80 °°°° F
EGG, large
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
SHREDDED SHARP CHEDDAR
CHEESE, frozen
10 ounces (1¼ cups)
1
2 tablespoons
4 cups
1½ tablespoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons
1 cup Add frozen cheese
when alert sounds
during the knead
cycle.