WestBend 41080 Instruction Manual - Page 32

1½ Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 3 tablespoons 2¼ cups ½ cup ½ cup 2 tablespoons 1¼ teaspoons 2 teaspoons - or 1½ teaspoons PUMPERNICKEL RYE BREAD INGREDIENTS 2 Pound Loaf WATER, 80° F MOLASSES BUTTER or MARGARINE BREAD FLOUR MEDIUM RYE FLOUR WHOLE WHEAT FLOUR COCOA, unsweetened SALT ACTIVE DRY YEAST -or- BREAD MACHINE/FAST RISE YEAST 12 ounces (1½ cups) 2 tablespoons 3 tablespoons 2⅔ cups ⅔ cup ⅔ cup 2½ tablespoons 1½ teaspoons 2 ¼ teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Basic or Basic Rapid 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 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 recommended Bread Select Setting and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing. 1½ Pound Loaf 11½ ounces (1¼ cup + 3 tbsp.) 2 tablespoons 3 cups 2 large biscuits, broken 2 tablespoons 2 tablespoons 1¼ teaspoons 2 teaspoons - or - 1½ teaspoons SHREDDED WHEAT BREAD INGREDIENTS 2 Pound Loaf WATER, 80° F BUTTER or MARGARINE BREAD FLOUR SHREDDED WHEAT CEREAL BROWN SUGAR, packed DRY MILK SALT ACTIVE DRY YEAST - or - BREAD MACHINE/FAST RISE YEAST 13 ounces (1½ cups + 2 tbsp.) 2 tablespoons 3¾ cups 2 large biscuits, broken 3 tablespoons 2 tablespoons 1½ teaspoons 2¼ teaspoons -or2 teaspoons 31