WestBend 41063 Instruction Manual - Page 20

FOLLOW THESE INSTRUCTIONS FOR BOTH 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** 7 ounces (¾cup+ 2 Tbsp) 2½ cups 1 teaspoon ¾ teaspoon 1½ teaspoons 1 teaspoon -or¾ teaspoon FRENCH BREAD INGREDIENTS Water, 80-90ºF Bread Flour Sugar Salt Butter or Margarine Active Dry Yeast -orBread Machine/ Fast Rise Yeast 1½ Pound Loaf 9½ ounces(1 cup + 3 Tbsp) 3½ cups 1½ teaspoons 1¼ teaspoons 1 tablespoon 2 teaspoons -or1½ teaspoons 1Pound Loaf** 5½ ounces (⅔ cup) 1 2¼ cups 1 teaspoon 1½ tablespoons 1 tablespoon 1½ teaspoons -or1 teaspoon EGG BREAD INGREDIENTS Milk, 80-90ºF Egg, large Bread Flour Salt Sugar Butter or margarine Active Dry Yeast -orBread Machine/ Fast Rise Yeast 1½ Pound Loaf 5½ ounces (⅔ cup) 2 3 cups 1½ teaspoons 2½ tablespoons 1½ tablespoons 2 teaspoons -or1½ teaspoons 20