West Bend L4805 User Manual page 28

1½ teaspoons
---or---
1 teaspoon
BREAD SELECT SETTING TO USE: Basic/Specialty
1. Add lukewarm water 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.
4. Program for BASIC/SPECIALTY 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.
**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.
Smells wonderful while baking. Serve warm with your favorite Italian pasta dish.
1 Pound Loaf**
6½ ounces (¾ cup +1 Tbsp.)
2 cups
2 teaspoons
2 teaspoons
1 teaspoon
2 teaspoons
1-1½ teaspoons, to taste
2 teaspoons
1½ teaspoons
---or---
1 teaspoon
BREAD SELECT SETTING TO USE: Basic/Specialty
1. Add lukewarm water 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.
4. Program for BASIC/SPECIALTY 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.
**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.
A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.
1 Pound Loaf
5½ ounces (⅔ cup)
1⅓ cups
⅔ CUP
2 teaspoons
ACTIVE DRY YEAST
---or---
BREAD MACHINE/
FAST RISE YEAST
GARLIC BREAD
INGREDIENTS
WATER, 95°F/35°C
ALL PURPOSE or
BREAD FLOUR
DRY MILK
SUGAR
SALT
DRIED PARSLEY FLAKES
GARLIC POWDER
BUTTER or MARGARINE
ACTIVE DRY YEAST
---or---
BREAD MACHINE/
FAST RISE YEAST
CLASSIC RYE BREAD
INGREDIENTS
WATER, 95°F/35°C
ALL PURPOSE or
BREAD FLOUR
MEDIUM RYE FLOUR
DRY MILK
28
2 teaspoons
---or---
1½ teaspoons
1½ Pound Loaf
10 ounces (1¼ cups)
3 cups
1 tablespoon
1 tablespoon
1½ teaspoons
1 tablespoon
1½-2 teaspoons, to taste
1 tablespoon
2 teaspoons
---or---
1½ teaspoons
1½ Pound Loaf
8½ ounces (1cup + 1Tbsp.)
2 cups
1 cup
1 tablespoon