WestBend 41067 Instruction Manual - Page 20

basic ■■■ POTATO BREAD■■• 0 1'/2 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1'/4 cups) 2 tablespoons 3 cups '/2 cup 11/2 tablespoons 11/ 2 tablespoons 1 72 teaspoons 13/4 teaspoons -or1 72 teaspoons WATER, 75-85°F BUTTER or MARGARINE BREAD FLOUR INSTANT POTATO FLAKES DRY MILK SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 12 ounces (11/2 cups) 2 tablespoons 31/2 cups 2/3 cup 2 tablespoons 2 tablespoons 13/4 teaspoons 2 teaspoons -or11/ 2 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 EGG BREAD 1'/2 Pound Loaf INGREDIENTS 2 Pound Loaf 672 ounces (3/4 cups + 1 Tbsp.) 2 2 tablespoons 31/4 cups 11/ 2 tablespoons 1 72 teaspoons 13/ 4 teaspoons -or11/2 teaspoons MILK, 75-85°F EGGS, large BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or-- BREAD MACHINE/ FAST RISE YEAST 9 ounces (1 cup + 2 Tbsp.) 2 2 tablespoons 4 cups 2 tablespoons 13/4 teaspoons 2 teaspoons -or11/2 teaspoons Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic bread setting and desired crust color. 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 CLASSIC RYE BREADS■• 0 1'/2 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (174 cups) 11/2 tablespoons 2'/3 cups 1 cup 11/2 tablespoons 1 '/2 tablespoons 11/2 teaspoons 1 teaspoon 13/4 teaspoons -or11/2 teaspoons WATER, 75-85°F BUTTER or MARGARINE BREAD FLOUR MEDIUM RYE FLOUR DRY MILK SUGAR SALT CARAWAY SEED, optional ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 12 ounces (11/2 cups) 2 tablespoons 3 cups 11/4 cups 2 tablespoons 2 tablespoons 13/4 teaspoons 1'/2 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. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing. 19