Honey Oatmeal Bread; Egg Bread - West Bend L4972T Manual

1½ Pound Loaf
8½ ounces (1 cup + 1 Tbsp.)
2 tablespoons
2½ cups
¾ cup
1½ tablespoons
1¼ teaspoons
1½ 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
6 ounces (¾ cup)
2
3 cups
1¼ teaspoons
1 tablespoon
1 tablespoon
2 teaspoons
- or –
1½ teaspoons

HONEY OATMEAL BREAD

INGREDIENTS
WATER, 80° ° ° ° F
HONEY
BREAD FLOUR
OATS (quick or old-fashioned)
DRY MILK
SALT
BUTTER or MARGARINE
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST

EGG BREAD

INGREDIENTS
WATER, 80° ° ° ° F
EGGS, large
BREAD FLOUR
SALT
SUGAR
BUTTER or MARGARINE
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
2 Pound Loaf
11½ ounces (1¼ cup + 3 tbsp.)
3 tablespoons
3¼ cups
1 cup
2 tablespoons
1½ teaspoons
2 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
9 ounces (1 cups + 2 tbsp.)
2
4 cups
1½ teaspoons
1½ tablespoons
1 tablespoon
2¼ teaspoons
-or-
2 teaspoons
20