West Bend 41400 - Manual (Page 17)

17
F
RENCH
For all of the following recipes, follow these general guidelines. The following should be
baked on setting 2, “French.”
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter
the butter or margarine and add to the corners. Make an impression in the center of the
dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired,
select “Color,” then select “Loaf” to size indicated in recipe.
French Bread
1 Pound Loaf INGREDIENTS 2 Pound Loaf
¾ cup + 2 tbsp Water, 80° F 1 ½ cup + 1 tbsp
1 ½ tsp Butter or Margarine 1 ½ tbsp
2 ½ cup Bread Flour 4 ¼ cup
1 tsp Sugar 2 tsp
¾ tsp Salt 1 ½ tsp
1 tsp Active Dry Yeast 2 ¼ tsp
-or- -or- -or-
¾ tsp Bread Machine Yeast 2 tsp
W
HOLE
W
HEAT
For all of the following recipes, follow these general guidelines. The following recipes
should be baked on setting 3, “Whole Wheat.”
If the bread collapses during the baking period, add 1 or 1½ tablespoons vital wheat
gluten to the recipe for respective loaf size to prevent this from happening. Vital wheat
gluten can be found at most health food stores.
100% Whole Wheat Bread
1.5 Pound Loaf INGREDIENTS 2 Pound Loaf
1 cup + 2 tbsp. Water, 80° F 1¼ cups + 3 tbsp.
1 Egg, Large 1
1 tbsp. Molasses 1½ tbsp.
1 tbsp. Honey 1½ tbsp.
2 tbsp. Butter or Margarine 2 tbsp.
3 cups Whole Wheat Flour 4¼ cups
2 tbsp. Dry Milk 2 tbsp.
1¼ tsp. Salt 1½ tsp.
2 tsp. Active Dry Yeast 2¼ tsp.
-or- -or- -or-
1½ tsp.
Bread Machine/Fast
Rise Yeast 2 tsp.