WestBend 41082 Instruction Manual - Page 17

1 Pound Loaf** 5-1/2 ounces (2/3 cup) 1 1 tablespoon 2-1/4 cups 1 teaspoon 1-1/2 tablespoons 1-1/2 teaspoons - or 1 teaspoon EGG BREAD INGREDIDENTS MILK, 75-85°F EGG, large BUTTER or MARGARINE BREAD FLOUR SALT SUGAR ACTIVE DRY YEAST - or - BREAD MACHINE/ FAST RISE YEAST 1-1/2 Pound Loaf 5-1/2 ounces (2/3 cup) 2 1-1/2 tablespoons 3 cups 1-1/2 teaspoons 2-1/2 tablespoons 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 . CLASSIC RYE A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure. 1 Pound Loaf 5-1/2 ounces (3/4 cup) 2 teaspoons 1-1/3 cups 2/3 cup 2 teaspoons 1-1/2 tablespoons 1/2 teaspoon 1 teaspoon 1-1/2 teaspoons - or 1 teaspoon INGREDIENTS WATER, 75-85°F BUTTER OR MARGARINE BREAD FLOUR MEDIUM RYE FLOUR DRY MILK SUGAR SALT CARAWAY SEED (optional) ACTIVE DRY YEAST - or BREAD MACHINE/ FAST RISE YEAST 1-1/2 Pound Loaf 8-1/2 ounces (1 cup + 1 Tbsp.) 1 tablespoon 2 cups 1 cup 1 tablespoon 2 tablespoons 1 teaspoon 2 teaspoons 2 teaspoons - or1-1/2 teaspoons 17