West Bend L4805 Bread Maker User Manual


 
28
1½ teaspoons ACTIVE DRY YEAST 2 teaspoons
---or--- ---or--- ---or---
1 teaspoon BREAD MACHINE/ 1½ teaspoons
FAST RISE YEAST
BREAD SELECT SETTING TO USE: Basic/Specialty
1. Add lukewarm water 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 BASIC/SPECIALTY 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.
**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.
GARLIC BREAD
Smells wonderful while baking. Serve warm with your favorite Italian pasta dish.
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
6½ ounces (¾ cup +1 Tbsp.) WATER, 95°F/35°C 10 ounces (1¼ cups)
2 cups ALL PURPOSE or 3 cups
BREAD FLOUR
2 teaspoons DRY MILK 1 tablespoon
2 teaspoons SUGAR 1 tablespoon
1 teaspoon SALT 1½ teaspoons
2 teaspoons DRIED PARSLEY FLAKES 1 tablespoon
1-1½ teaspoons, to taste GARLIC POWDER 1½-2 teaspoons, to taste
2 teaspoons BUTTER or MARGARINE 1 tablespoon
1½ teaspoons ACTIVE DRY YEAST 2 teaspoons
---or--- ---or--- ---or---
1 teaspoon BREAD MACHINE/ 1½ teaspoons
FAST RISE YEAST
BREAD SELECT SETTING TO USE: Basic/Specialty
1. Add lukewarm water 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 BASIC/SPECIALTY 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.
**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.
CLASSIC RYE BREAD
A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.
1 Pound Loaf INGREDIENTS 1½ Pound Loaf
5½ ounces ( cup) WATER, 95°F/35°C 8½ ounces (1cup + 1Tbsp.)
1 cups ALL PURPOSE or 2 cups
BREAD FLOUR
CUP MEDIUM RYE FLOUR 1 cup
2 teaspoons DRY MILK 1 tablespoon