Country White Bread; Classic Rye Bread - West Bend L4972T Manual

1½ Pound Loaf
8½ ounces (1 cup + 1 Tbsp.)
3 cups
2 tablespoons
1½ tablespoons
1¼ teaspoons
2 tablespoons
2 teaspoons
- or -
1½ teaspoons
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
BREAD SELECT SETTING
TO USE: Basic or Basic Rapid
1. Add liquid ingredients 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.
1½ Pound Loaf
9½ ounces (1 cup + 3 tbsp.)
2¼ cups
1 cup
1½ tablespoons
1½ tablespoons
1¼ teaspoons
1 teaspoon
1½ tablespoons
2 teaspoons
- or –
1½ teaspoons

COUNTRY WHITE BREAD

INGREDIENTS
WATER, 80° ° ° ° F
BREAD FLOUR
DRY MILK
SUGAR
SALT
BUTTER or MARGARINE
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST

CLASSIC RYE BREAD

INGREDIENTS
WATER, 80° ° ° ° F
BREAD FLOUR
MEDIUM RYE FLOUR
DRY MILK
SUGAR
SALT
CARAWAY SEED (optional)
BUTTER or MARGARINE
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
2 Pound Loaf
11½ ounces (1¼ cup + 3 tbsp.)
4 cups
2 tablespoons
2 tablespoons
1½ teaspoons
2½ tablespoons
2 ¼ teaspoons
-or-
2 teaspoons
4. Program for recommended Bread
Select Setting 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.
2 Pound Loaf
12½ ounces (1½ cups + 1 tbsp.)
3¼ cups
1 cup
2 tablespoons
2 tablespoons
1½ teaspoons
2 teaspoons
2 tablespoons
2¼ teaspoons
-or-
2 teaspoons.
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