West Bend L4978 User Manual page 19

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.
4. Program for BASIC or BASIC RAPID 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 Crust
Color setting to prevent over browning of the smaller loaf.
1Pound Loaf**
5½ ounces (⅔ cup)
1
2¼ cups
1 teaspoon
1½ tablespoons
1 tablespoon
1½ teaspoons
-or-
1 teaspoon
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES BELOW
Bread Select Setting To Use: French
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.
4. Program for French 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 Crust Color setting to
prevent over browning of the smaller loaf.
1 Pound Loaf**
7 ounces (¾cup+ 2 Tbsp)
2½ cups
1 teaspoon
¾ teaspoon
1½ teaspoons
1 teaspoon
-or-
¾ teaspoon
The crust on French bread does not get as dark as other breads as there is less fat and sugar in the recipe. For a chewier crust, use Medium or Dark setting.
1 Pound Loaf**
5½ ounces (⅔cup)
1¾ cups
2 teaspoons
2 teaspoons
1 teaspoon
1 tablespoon
1½ teaspoons
1½ tablespoons
1¼ teaspoons
-or-
¾ teaspoon
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW
INGREDIENTS
Milk, 80ºF
Egg, large
Bread Flour
Salt
Sugar
Butter or margarine
Active Dry Yeast
-or-
Bread Machine/
Fast Rise Yeast
INGREDIENTS
Water, 80ºF
Bread Flour
Sugar
Salt
Butter or Margarine
Active Dry Yeast
-or-
Bread Machine/
Fast Rise Yeast
INGREDIENTS
Water, 80ºF
Bread Flour
Dry Milk
Sugar
Salt
Grated Parmesan
Cheese
Italian Seasoning
Butter or Margarine
Active Dry Yeast
-or-
Bread Machine/
Fast Rise Yeast
EGG BREAD
FRENCH BREAD
1½ Pound Loaf
ITALIAN HERB
1½ Pound Loaf
19
1½ Pound Loaf
5½ ounces (⅔cup)
2
3 cups
1½ teaspoons
2½ tablespoons
1½ tablespoons
2 teaspoons
-or-
1½ teaspoons
9½ ounces(1 c. + 3 Tbsp)
3½ cups
1½ teaspoons
1¼ teaspoons
1 tablespoon
2 teaspoons
-or-
1½ teaspoons
8½ ounces(1 c. + 1 Tbsp)
2¾ cups
1 tablespoon
1 tablespoon
1½ teaspoons
2 tablespoons
2 teaspoons
2 tablespoons
1½ teaspoons
-or-
1 teaspoon