WestBend 41073 Instruction Manual - Page 21

FOLLOW THESE INSTRUCTIONS FOR RECIPE ON THIS PAGE Bead 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 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 alert sounds during Kneading period, add raisins and nuts for Raisin Bread recipe. Close cover. 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. ***SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins or without being present to add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the side of pan, away from the yeast. Do not add raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with Step 4. 1 Pound Loaf** 7 ounces(¾cup + 2 Tbsp) 2 cups 1 tablespoon 1 tablespoon 1 teaspoon ½ teaspoon 1 tablespoon 1½ teaspoons -or1 teaspoon ½ cup ¼ cup RAISIN BREAD *** INGREDIENTS Water, 80-90ºF Bread Flour Dry Milk Sugar Salt Cinnamon Butter or Margarine Active Dry Yeast -orBread Machine/ Fast Rise Yeast Raisins Chopped Nuts(optional) 1½ Pound Loaf 8½ ounces(1 cup+ 1 Tbsp) 2¾ cups 2 tablespoons 1½ tablespoons 1½ teaspoons 1 teaspoon 2 tablespoons 2 teaspoons -or1½ teaspoons ¾ cup ½ cup 21