West Bend L5141 - Manual (Page 20)

20
OLD FASHIONED WHITE BREAD
Made with milk for a tender crust and fine texture. Bread just like Grandma used to make that now you can make, too!
1 Pound Loaf
INGREDIENTS 1½ Pound Loaf
6 ounces(¾ cup) MILK, 75-85° F 9 ounces (1 cup+2 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 Tablespoons
2 cups BREAD FLOUR 3 cups
1 tablespoon SUGAR 1½ tablespoons
1 teaspoon SALT 1½ teaspoons
1½ teaspoons ACTIVE DRY YEAST 2 teaspoons
---or--- ---or--- ---or---
1 teaspoon BREAD MACHINE/ 1½ teaspoons
FAST RISE YEAST
FOLLOW THESE INSTRUCTIONS FOR OLD FASHIOND WHITE BREAD AND HONEY OATMEAL BREAD
BREAD SELECT SETTING TO USE:
basic/specialty
Add liquid ingredients and butter to pan.
Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into
the corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for recommended bread select setting and desired crust color. Program time delay if being used. Turn bread maker on. When
done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.
HONEY OATMEAL BREAD
Use only-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust. A
good, all-purpose bread.
1 Pound Loaf
INGREDIENTS 1½ Pound Loaf
5½ ounces (⅔ cup) WATER, 75-85° F 7½ ounces (¾ cup+3 Tbsp.)
2 tablespoons HONEY 3 tablespoons
1 tablespoon BUTTER or MARGARINE 2 tablespoons
1½ cups BREAD FLOUR 2 cups
⅔ cup OATS, quick or old-fashioned 1 cup
1 tablespoon DRY MILK 2 tablespoons
¾ teaspoon SALT 1¼ teaspoons
1½ teaspoons ACTIVE DRY YEAST 2 teaspoons
---or--- ---or--- ---or---
1 teaspoon BREAD MACHINE/ 1½ teaspoons
FAST RISE YEAST