West Bend Hi-Rise L5778C, Instruction Manual

Page: 20 / 75

20
W
HOLE
W
HEAT
For all of the following recipes, follow these general guidelines. The following recipes
should be baked on setting 5, “Whole Wheat.”
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.
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 2.0 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.
Wheat ‘N Yogurt Bread
1.5 Pound Loaf INGREDIENTS 2.0 Pound Loaf
1 cup Water, 80° F 1 cup + 2 tbsp.
½ cup Plain Nonfat Yogurt cup
2 tbsp. Butter or Margarine 2 tbsp.
1 1/3 cups Bread Flour 1 ½ cups
2 cups Whole Wheat Flour 2 ¾ cups
2 tbsp. Dry Milk 2 tbsp.
2 tbsp. Brown Sugar, Packed 2 tbsp.
1 ¼ tsp. Salt 1 ½ tsp.
2 tsp. Active Dry Yeast 2 ¼ tsp.
-or- -or- -or-
1 ½ tsp.
Bread Machine/Fast
Rise Yeast 2 tsp.