West Bend Hi-Rise L5778C Instruction Manual page 20

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.
1.5 Pound Loaf
1 cup + 2 tbsp.
1
1 tbsp.
1 tbsp.
2 tbsp.
3 cups
2 tbsp.
1¼ tsp.
2 tsp.
-or-
1½ tsp.
1.5 Pound Loaf
1 cup
½ cup
2 tbsp.
1 1/3 cups
2 cups
2 tbsp.
2 tbsp.
1 ¼ tsp.
2 tsp.
-or-
1 ½ tsp.
W W
HOLE
100% Whole Wheat Bread
INGREDIENTS
Water, 80° F
Egg, Large
Molasses
Honey
Butter or Margarine
Whole Wheat Flour
Dry Milk
Salt
Active Dry Yeast
-or-
Bread Machine/Fast
Rise Yeast
Wheat 'N Yogurt Bread
INGREDIENTS
Water, 80° F
Plain Nonfat Yogurt
Butter or Margarine
Bread Flour
Whole Wheat Flour
Dry Milk
Brown Sugar, Packed
Salt
Active Dry Yeast
-or-
Bread Machine/Fast
Rise Yeast
20
HEAT
2.0 Pound Loaf
1¼ cups + 3 tbsp.
2.0 Pound Loaf
1
1½ tbsp.
1½ tbsp.
2 tbsp.
4¼ cups
2 tbsp.
1½ tsp.
2¼ tsp.
-or-
2 tsp.
1 cup + 2 tbsp.
cup
2 tbsp.
1 ½ cups
2 ¾ cups
2 tbsp.
2 tbsp.
1 ½ tsp.
2 ¼ tsp.
-or-
2 tsp.