West Bend L4979 Care And Use Instructions Manual page 29

1½ Pound Loaf
10 ounces (1¼ cups)
2 tablespoons
3¼ cups
2 tablespoons
2 tablespoons
1¼ teaspoons
½ teaspoon
2 teaspoons
- or –
1½ teaspoons
½ cup
½ cup
Bread Select Setting To Use: basic/specialty
1. Add liquid ingredients and butter to pan.
2. 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.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker
4. Program for recommended bread select setting and desired crust color and loaf size settings. Program time delay if being used. Start bread maker.
Add fruit 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.
Cool on rack before slicing.
SPECIAL TIP: To make apricot almond bread overnight or without having to be present to add the fruit and nuts, follow steps 1-3. Then place
apricots and almonds around the outside edge of pan, on top of dry ingredients away from yeast. Do not add these ingredients to the water in pan as
they will absorb too much liquid and affect the consistency of the dough. Continue with step 4. Do not add more apricots than recommended as the
consistency of the dough will be affected.
1½ Pound Loaf
6 ounces (¾ cups
1
2 tablespoons
3 cups
2 tablespoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
¼ cup
¼ cup
¼ cup
¼ cup
3 tablespoons
Bread Select Setting To Use: basic/specialty
1. Add liquid ingredients and butter to pan.
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry
ingredients, level ingredients, pushing some of the mixture into the corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread
maker
4. Program recommended bread select setting and desired crust color and loaf
size settings. Turn bread maker on.
APRICOT ALMOND BREAD
INGREDIENTS
WATER, 80 F
BUTTER or MARGARINE
BREAD FLOUR
DRY MILK
BROWN SUGAR, packed
SALT
GROUND NUTMEG
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
CHOPPED, DRITED APRICOTS
BLANCHED, SLIVERED ALMONDS
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE
STOLLEN FRUIT BREAD
INGREDIENTS
WATER, 80 F
BUTTER or MARGARINE
BREAD FLOUR
ACTIVE DRY YEAST
BREAD MACHINE/FAST RISE YEAST
RED CANDIED CHERRIES
GREEN CANDIED CHERRIES
BLANCHED, SLIVERED ALMONDS RAISINS
BREAD FLOUR
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE
11½ ounces (1¼ cups + 3 tbsp.)
2 tablespoons
3¾ cups
2 tablespoons
3 tablespoons
1½ teaspoons
¾ teaspoon
2¼ teaspoons
-or-
2 teaspoons
⅔ cup
⅓ cup
EGG, large
SUGAR
SALT
- or -
5. Dust cherries, nuts and raisins with flour. Add when
alert sounds during the knead cycle. When done, turn
off, unlock pan and remove with oven mitts. Shake
bread out of pan. Cool on rack before slicing.
28
2 Pound Loaf
2 Pound Loaf
8½ ounces (1 cup + 1 tbsp.)
1
2 tablespoons
3¾ cups
3 tablespoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons
⅓ cup
⅓ cup
⅓ cup
⅓ cup
4 tablespoons