WestBend 41080R Instruction Manual - Page 39

1½ Pound Loaf 5½ ounces (⅔ cup) 8 ounces (1 cup) 2¾ cups 1 tablespoon 1¼ teaspoons 2 teaspoons - or 1½ teaspoons SOURDOUGH BREAD INGREDIENTS 2 Pound Loaf WATER, 80º F SOURDOUGH STARTER (room temperature) BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/FAST RISE YEAST 6½ ounces (¾ cup + 1 tbsp.) 10 ounces (1¼ cups) 3½ cups 1½ tablespoons 1½ teaspoons 2 ¼ teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: French 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. 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. 3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. SPECIAL NOTE: The amount of starter used in these recipes will produce a mild tasting sour dough bread. If you would like a stronger sour dough taste, reduce the amount of water by 1 tablespoon and increase the amount of starter by 2 tablespoons for the 1½ pound loaf and 4 tablespoons for the 2 pound loaf. 1½ Pound Loaf 5 ounces (½ cup + 2 tbsp.) 8 ounces (1cup) 1 tablespoon 1 tablespoon 1½ cups 1½ cups 1¼ teaspoons 2 teaspoons - or - 1½ teaspoons SOURDOUGH WHEAT BREAD INGREDIENTS 2 Pound Loaf WATER, 80° F SOURDOUGH STARTER, room temperature HONEY MOLASSES BREAD FLOUR WHOLE WHEAT FLOUR SALT ACTIVE DRY YEAST - or BREAD MACHINE/FAST RISE YEAST 6 ounces (¾ cup) 10 ounces (1¼ cups) 1 tablespoon 1 tablespoon 1¾ cups 1¾ cups 1½ teaspoons 2¼ teaspoons -or2 teaspoons 38