West Bend cook's essentials 41300B, Instruction Manual

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Whole Wheat & Seed Low Carb Bread
2.0 Pound Loaf INGREDIENTS
2 ½ cups Water, 80° F
¼ cup Olive Oil
1 tsp. Artificial Sweetener
1 tsp. Salt
1 cup Unprocessed Wheat Bran
4 cups Whole Wheat Flour
2 pkg. Bread Machine/Fast Rise Yeast
½ cup Flax Seeds, roughly ground
¼ cup Sunflower Seeds, Hulled
2 tbsp. Pumpkin Seeds, Roasted
Low Carb Bread
1.5 Pound Loaf INGREDIENTS
¾ cup Water, 80° F
1 Egg
1 tbsp. Butter or Margarine
1 tsp. Sugar
½ cup Oat Flour
½ cup Soy Flour
1 cup Vital Wheat Gluten
2 tsp. Bread Machine/Fast Rise Yeast
Q
UICK
For all of the following recipes, follow these general guidelines. The following breads
should be baked on setting 2, “Quick.”
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 “Temp,” then select “Loaf” to size indicated in recipe.
Nut Bread
1.5 Pound Loaf INGREDIENTS
4 tbsp. Vegetable Oil
¾ cup Milk, 80° F
2 Eggs, Large
2½ cups All Purpose Flour
1 cup Sugar
2½ tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Salt
½ cup Chopped Nuts