WestBend 41067 Instruction Manual - Page 19

basic ••• DILL BREAD ■■■ 0 11/2 Pound Loaf 10 ounces (1'/4 cups) 2 tablespoons 31/3 cups 11/2 tablespoons 11/2 teaspoons 1 tablespoon 2 tablespoons 13/4 teaspoons -or11/2 teaspoons INGREDIENTS WATER, 75-85°F BU'I I ER or MARGARINE BREAD FLOUR SUGAR SALT DILL WEED DRY MILK ACTIVE DRY YEAST -orBREAD MACHINE/ FAST RISE YEAST 2 Pound Loaf 111/2 ounces (11/4 cups + 3 Tbsp.) 2 tablespoons 4 cups 2 tablespoons 13/4 teaspoons 1-11/2 tablespoons 2 tablespoons 2 teaspoons -or13/4 teaspoons Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing. basic FRENCH BREAD 1'/2 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1'/4 cups) 1 tablespoon 1/2 tablespoon 31/3 cups 1 tablespoon 11/2 teaspoons 13/4 teaspoons -or11/2 teaspoons WATER, 75-85°F BUTTER or MARGARINE OLIVE or VEGETABLE OIL BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 11'/2 ounces (174 cups + 3 Tbsp.) 1 tablespoon 1 tablespoon 4 cups 11/2 tablespoons 13/4 teaspoons 2 teaspoons -or13/4 teaspoons Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting, desired crust color and timer, if being used. For thicker, chewier crust, use medium or dark crust setting. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing. basic on., ITALIAN HERB BREAD 1'/2 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (174 cups) 2 tablespoons 3'/3 cups 2 tablespoons 1 tablespoon 1 tablespoon 2 teaspoons 11/2 teaspoons 13/4 teaspoons -or11/2 teaspoons WATER, 75-85°F 11'/2 ounces (11/4 cups + 3 Tbsp.) BUTTER or MARGARINE 2 tablespoons BREAD FLOUR 4 cups GRATED PARMESAN CHEESE 3 tablespoons DRY MILK 1 1/2 tablespoons SUGAR 11/2 tablespoons ITALIAN SEASONING 21/2 teaspoons SALT 13/4 teaspoons ACTIVE DRY YEAST 2 teaspoons -or-- -or- BREAD MACHINE/ 13/4 teaspoons FAST RISE YEAST Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting, desired crust color and timer, if being used. For thicker, chewier crust, use medium or dark crust setting. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing. 18