WestBend 41080R Instruction Manual - Page 35

1½ Pound Loaf 12 ounces (1½ cups) 2 tablespoons 2 cups 1¼ cups 2 tablespoons 1¼ teaspoons ¼ teaspoon 2 teaspoons - or 1½ teaspoons BUTTERMILK WHEAT BREAD INGREDIENTS 2 Pound Loaf BUTTERMILK BUTTER or MARGARINE WHOLE WHEAT FLOUR BREAD FLOUR BROWN SUGAR, packed SALT BAKING SODA ACTIVE DRY YEAST -orBREAD MACHINE/FAST RISE YEAST 14 ounces (1¾ cups) 2 tablespoons 2⅔ cups 1⅓ cups 3 tablespoons 1½ teaspoons ½ teaspoon 2 ¼ teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: Wheat, Wheat 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 8 ounces (1 cup) ½ cup 2 tablespoons 1⅓ cups 2 cups 2 tablespoons 2 tablespoons 1¼ teaspoons 2 teaspoons - or - 1½ teaspoons WHEAT 'N YOGURT BREAD INGREDIENTS 2 Pound Loaf WATER, 80° F PLAIN NONFAT YOGURT BUTTER or MARGARINE BREAD FLOUR WHOLE WHEAT FLOUR DRY MILK BROWN SUGAR, packed SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST 9 ounces (1 cup + 2 tbsp.) ⅔ cup 2 tablespoons 1½ cups 2¾ cups 2 tablespoons 2 tablespoons 1½ teaspoons 2¼ teaspoons -or2 teaspoons 34