WestBend 41063 Instruction Manual - Page 19

FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE Bread Select Setting To Use: Basic or 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 RAPID and desired Crust Color. Program TIME DELAY 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 overbrowning of the smaller loaf. 1 Pound Loaf** 6 ounces (¾ cup) 2 cups 1 tablespoon 1½ tablespoons 1 teaspoon 1 tablespoon 1½ teaspoons -or1 teaspoon 1 Pound Loaf** 5½ ounces (⅔ cup) 1⅓ cups ⅔ cup 2 teaspoons 1½ tablespoons ½ teaspoon 1 teaspoon 2 teaspoons 1½ teaspoons -or1 teaspoon 1 Pound Loaf** 5½ ounces(⅔ cup) 2 tablespoons 1½ cups ⅔ cup 1 tablespoon ¾ teaspoon 1 tablespoon 1½ teaspoons -or1 teaspoon COUNTRY WHITE BREAD INGREDIENTS Water, 80-90ºF Bread Flour Dry Milk Sugar Salt Butter or Margarine Active Dry Yeast -orBread Machine/ Fast Rise Yeast 1½ Pound Loaf 8½ ounces (1 cup + 1 Tbsp.) 3 cups 2 tablespoons 2 tablespoons 1½ teaspoons 2 tablespoons 2 teaspoons -or1½ teaspoons CLASSIC RYE BREAD INGREDIENTS Water, 80-90ºF Bread Flour Medium Rye Flour Dry Milk Sugar Salt Caraway Seed(optional) Butter or Margarine Active Dry Yeast -orBread Machine/ Fast Rise Yeast 1½ Pound Loaf 8½ ounces (1 cup + 1 Tbsp.) 2 cups 1 cup 1 tablespoon 2 tablespoons 1 teaspoon 2 teaspoons 1 tablespoon 2 teaspoons -or1½ teaspoons HONEY OATMEAL BREAD INGREDIENTS Water, 80-90ºF Honey Bread Flour Oats, quick or oldfashioned Dry Milk Salt Butter or Margarine Active Dry Yeast -orBread Machine/ Fast Rise Yeast 1½ Pound Loaf 8 ounces ( 1 cup) 3 tablespoons 2¼ cups 1 cup 1½ tablespoons 1¼ teaspoons 1½ tablespoon 2 teaspoons -or1½ teaspoons 19