WestBend 41082 Instruction Manual - Page 16

OLD FASHIONED WHITE BREAD Made with milk for a tender crust and fine texture. Bread just like a Grandma used to make that now you can make, too! 1 Pound Loaf 6 ounces (3/4 cup) 1 tablespoon 2 cups 1 tablespoon 1 teaspoon 1-1/2 teaspoons - or 1 teaspoon INGREDIENTS MILK, 75-85°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/ FAST RISE YEAST 1-1/2 Pound Loaf 9 ounces (1 cup + 2 Tbsp.) 2 tablespoons 3 cups 1-1/2 tablespoons 1-1/2 teaspoons 2 teaspoons - or 1-1/2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE: BASIC WHITE (1, 2, 3) 3. Make a well in center of dry ingredients; add yeast. 1. Add liquids ingredients and butter to pan. Lock pan into bread maker. 2. Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, than level ingredients, pushing some of the mixture into the corners. 4. Program for recommended select setting. Program timer if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing . HONEY OATMEAL BREAD Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust. A good, all- purpose bread. 1 Pound Loaf INGREDIENTS 1-1/2 Pound Loaf 5-1/2 ounces (2/3 cup) WATER, 75-85°F 7-1/2 ounces (3/4 cup + 3 Tbsp.) 2 tablespoons HONEY 3 tablespoons 1 tablespoon BUTTER OR MARGARINE 2 tablespoons 1-1/2 cups BREAD FLOUR 2 cups 2/3 cup OATS, quick or old fashioned 1 cup 1 tablespoon DRY MILK 2 tablespoons ¾ teaspoon SALT 1-1/4 teaspoons 1-1/2 teaspoons ACTIVE DRY YEAST 2 teaspoons - or - - or - - or - 1 teaspoon BREAD MACHINE/ 1-1/2 teaspoons FAST RISE YEAST 16