WestBend 41063 Instruction Manual - Page 22

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE Bread Select Setting To Use: Whole Wheat 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 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 WHOLE WHEAT 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 over browning of the smaller loaf. 1 Pound Loaf** 5 ounces(½cup + 2 Tbsp) 1 2 teaspoons 2 teaspoons 2⅓ cups 1 tablespoon 1 teaspoon 1½ tablespoons 1½ teaspoons -or1 teaspoon 100% WHOLE WHEAT BREAD INGREDIENTS 1½ Pound Loaf Water, 80-90ºF Egg, large Molasses Honey Whole Wheat Flour Dry Milk Salt Butter or Margarine Active Dry Yeast -orBread Machine/ Fast Rise Yeast 7½ ounces(¾cup + 3 Tbsp) 1 1 tablespoon 1 tablespoon 3¼ cups 1½ tablespoons 1½ teaspoons 2 tablespoons 2 teaspoons -or1½ teaspoons 1 Pound Loaf** 6 ounces (¾ cup) 2 teaspoons 1 cup 1 cup 1 teaspoon 1 tablespoon 1 tablespoon 1 tablespoon 1½ teaspoons -or1 teaspoon HALF WHOLE WHEAT BREAD INGREDIENTS Water, 80-90ºF Honey Bread Flour Whole Wheat Salt Brown Sugar, packed Dry Milk Butter or Margarine Active Dry Yeast -orBread Machine/ Fast Rise Yeast 1½ Pound Loaf 8½ ounces(1 cup+ 1 Tbsp) 1 tablespoon 1½ cups 1½ cups 1½ teaspoons 1½ tablespoons 1½ tablespoons 2 tablespoons 2 teaspoons -or1½ teaspoons 22