West Bend L5689A, Instruction Manual

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English - 16
F
RENCH
The following should be baked on setting 2
, “French.”
French Bread
2 Pound Loaf INGREDIENTS 2.5 Pound Loaf
1 ¼ cups + 3 tbsp. Water, 80° F 1 ½ cups + 3 ½ tbsp.
2 tbsp. Butter or Margarine 2 ½ tbsp.
4 cups Bread Flour 5 cups
2 tbsp. Sugar 2 ½ tbsp.
2 tsp. Salt 2 ½ tsp.
2 tsp. Active Dry Yeast 2 ½ tsp.
W
HOLE WHEAT
The following recipes should be baked on setting 3, “Whole wheat.”
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
2 Pound Loaf INGREDIENTS 2.5 Pound Loaf
1 ¼ cups + 3 tbsp. Water, 80° F 2 ¼ cups + ½ tbsp.
1 Egg, Large 1
1 ½ tbsp. Molasses 2 ¼ tbsp.
1 ½ tbsp. Honey 2 ¼ tbsp.
2 tbsp. Butter or Margarine 3 tbsp.
4 ¼ cups Whole wheat Flour 6 ½ cups
2 tbsp. Dry Milk 3 tbsp.
1 ½ tsp. Salt 2 ¼ tsp.
2 ¼ tsp. Active Dry Yeast 1 tbsp. + ½ tsp.
-or- -or- -or-
2 tsp. Bread Machine/Fast Rise Yeast 3 tsp.
Wheat ‘N Yogurt Bread
2 Pound Loaf INGREDIENTS 2.5 Pound Loaf
1 cup + 2 tbsp. Water, 80° F 1 ½ cups + 3 tbsp.
⅔ cup
Plain Nonfat Yogurt 1 cup
2 tbsp. Butter or Margarine 3 tbsp.
1 ½ cups Bread Flour 2 ¼ cups
2 ¾ cups Whole wheat Flour 2 ¾ cups
2 tbsp. Dry Milk 3 tbsp.
2 tbsp. Brown Sugar, Packed 3 tbsp.
1 ½ tsp. Salt 2 ¼ tsp.
2 ¼ tsp. Active Dry Yeast 1 tbsp. + ½ tsp.
-or- -or- -or-
2 tsp. Bread Machine/Fast Rise Yeast 3 tsp.