WestBend 41080 Instruction Manual - Page 43

FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE BREAD SELECT SETTING TO USE: Sweet 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. 5. Dust cherries, nuts and raisins with flour. Add when alert sounds during the KNEAD cycle. When done, turn off, release pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing. 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. 1½ Pound Loaf 6 ounces (¾ cup) 1 2 tablespoons 3 cups 2 tablespoons 1¼ teaspoons 2 teaspoons - or - 1½ teaspoons ¼ cup ¼ cup ¼ cup ¼ cup 3 tablespoons STOLLEN FRUIT BREAD INGREDIENTS WATER, 80° F EGGS, large BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or - BREAD MACHINE/FAST RISE YEAST RED CANDIED CHERRIES GREEN CANDIED CHERRIES BLANCHED, SLIVERED ALMONDS or CHOPPED NUTS RAISINS BREAD FLOUR 2 Pound Loaf 8½ounces (1 cup + 1 tbsp.) 1 2 tablespoons 3¾ cups 3 tablespoons 1½ teaspoons 2¼ teaspoons -or2 teaspoons ⅓ cup ⅓ cup ⅓ cup ⅓ cup 4 tablespoons DOUGH SETTING The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it and then letting it rise abut 51 minutes before being stirred down by the knead bars. You then remove the dough from the pan, shape as desired and let it rise at room temperature before baking in your own oven. • The TIME DELAY can be used with the recipes that have a symbol. The bread color, loaf size and extend rise buttons cannot be activated at the dough setting as they do not apply to making dough. • Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is especially important when using the TIME DELAY to prevent the yeast from becoming wet before the bread making process begins. • Use LUKEWARM water, about 80º F, to activate the yeast for best results. DO NOT USE HOW WATER, above 100º F, as this can kill the yeast. 42