Cinnamon Oatmeal Raisin Bread - West Bend L5141 User Manual

Automatic bread and dough maker with one-hour bread express

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Table of Contents

What better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to start the day.

1 Pound Loaf

6½ ounces (¾ cup + 1 Tbsp.)

1 tablespoon

2 cups

1 tablespoon

1 teaspoon

½ teaspoon

1½ teaspoon

---or---

1 teaspoon

½ cup

¼ cup

FOLLOW THESE INSTRUCTIONS FOR RAISIN BREAD AND CINNAMON OATMEAL BREAD.

BREAD SELECT SETTING TO USE:

basic/specialty

Add liquid ingredients and butter to pan.

Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into

the corners.

Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

Program for recommended bread select setting and desired crust color. Program time delay if being used. Turn bread maker on. Add

raisins and nuts when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out

of pan and cool on rack before slicing.

**SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins and nuts, follow Steps 1-3 above. Then

place raisins and nuts around the outside edge of pan, on top of dry ingredients, away from the yeast. Do not add raisins to the water in

pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with Step 4.

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick cooking oats, not instant

oatmeal.

1 Pound Loaf

7 ounces (¾ cup + 2 Tbsp.)

1½ tablespoons

2 cups

½ cup

1 tablespoon

1 teaspoon

1½ teaspoons

---or---

1 teaspoon

1/3 cup

RAISIN BREAD

INGREDIENTS

WATER, 75-85°F

BUTTER or MARGARINE

BREAD FLOUR

DRY MILK

SUGAR

SALT

GROUND CINNAMON

ACTIVE DRY YEAST

---or---

BREAD MACHINE/

FAST RISE YEAST

RAISINS **

CHOPPED NUTS, optional