WestBend 41067 Instruction Manual - Page 21

sweet RAISIN BREAD 0 1'/2 Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (11/4 cups) WATER, 75-85°F 12 ounces (1'/2 cups) C) 2 tablespoons BU11ER or MARGARINE 2 tablespoons 373 cups BREAD FLOUR 4 cups 2 tablespoons DRY MILK 2 tablespoons 2 tablespoons SUGAR 2'/2 tablespoons 11/2 teaspoons SALT 13/4 teaspoons 1 teaspoon GROUND CINNAMON 11/4 teaspoons 13/4 teaspoons ACTIVE DRY YEAST 2 teaspoons -or- -or- -or- 1'/2 teaspoons BREAD MACHINE/ FAST RISE YEAST 1'/2 teaspoons 3/ 4 cup RAISINS** 1 cup 1/ 4 cup CHOPPED NUTS, optional '/3 cup Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for sweet bread setting, desired crust color and timer, if being used. Turn on. Add raisins and nuts when alert sounds during knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing. **SPECIAL TIP: To make bread overnight or without being present to add raisins and nuts, follow the above, but placing raisins and nuts around edge of pan, on top of dry ingredients, away from yeast. Do not add raisins to water in pan as they will absorb too much liquid and poor results will be obtained. sweet CINNAMON OATMEAL RAISIN BREAD ■■■ 1'/2 Pound Loaf 10 ounces (1 '/4 cups) 2 tablespoons 23/4 cups 3/ 4 cup 2 tablespoons 1'/2 teaspoons 1 teaspoon 13/4 teaspoons -or11/2 teaspoons 1/2 cup INGREDIENTS MILK, 75-85°F BU1 1ER or MARGARLNE BREAD FLOUR OATS, quick or old-fashioned BROWN SUGAR, packed SALT GROUND CINNAMON ACTIVE DRY YEAST -orBREAD MACHINE/ FAST RISE YEAST RAISINS** 2 Pound Loaf 12 ounces (1'/2 cups) 2 tablespoons 3'/3 cups 1 cup 272 tablespoons 13/4 teaspoons 11/4 teaspoons 2 teaspoons -or1'/4 teaspoons 2/3 cup Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for sweet bread setting, desired crust color. Turn on. Add raisins when alert sounds during knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing. **SPECIAL TIP: To make bread overnight or without being present to add raisins, follow the above, but placing raisins around edge of pan, on top of dry ingredients, away from yeast. Do not add raisins to water in pan as they will absorb too much liquid and poor results will be obtained. 20