West Bend cook's essentials 41300B, Instruction Manual

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Basic Dinner Rolls/Bread Sticks
1.5 Pound Loaf INGREDIENTS
¾ cup + 1 tbsp. Water, 80° F
3 tbsp. Butter or Margarine
3 cups Bread Flour
3½ tbsp. Sugar
2 tbsp. Dry Milk
1 tsp. Salt
2 tsp. Active Dry Yeast
-or- -or-
1½ tsp. Bread Machine/Fast Rise Yeast
Softened Butter or Slightly Beaten Egg White
After dough cycle has completed, remove bread pan from breadmaker and then remove
dough. Place dough onto a slightly floured surface for 15 minutes. Shape dough into
desired roll shape, place on greased baking sheet, cover and place in a warm, draft free
area for 45 minutes to rise. Once dough has doubled in size, lightly brush the tops with
butter or egg white and bake in a 350° F oven for 15-20 minutes, or until golden brown.
Serve warm.
J
AM
For the following recipe, follow these general guidelines. The following recipe should be
baked on setting 9, “Jam.”
Breadmaker Strawberry Jam
INGREDIENTS
2 cups Granulated Sugar
2 tbsp. Powdered Low Sugar Fruit Pectin
3 cups Fresh Strawberries, washed, hulled, and sliced
S
ANDWICH
For the following recipe, follow these general guidelines. The following recipe should be
baked on setting 10, “Sandwich.”
Sandwich White Bread
1.0 Pound Loaf INGREDIENTS 2.5 Pound Loaf
½ cup + 3 tbsp. Water, 80° F 1½ cups + 3 tbsp.
1 tbsp. Butter or Margarine 3 tbsp.
1 tbsp. Dry Milk 3 tbsp.
2 cups Bread Flour 4 cups
1 tbsp. Sugar 2 ½ tbsp.
1 tsp. Salt 2 tsp.
1 tsp. Active Dry Yeast 1 tsp.