WestBend 41087 Instruction Manual - Page 25

Made with milk for a tender crust and fine texture. Bread just like Grandma used to make that now cn you can make, too! I'/2 Pound Loaf 11 ounces (1 '/4 cups + 2 Tbsp.) 2 tablespoons 3'/a cups 2 tablespoons 174 teaspoons 2 teaspoons -or1'/2 teaspoons INGREDIENTS MILK, 80°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 2 Pound Loaf 13 ounces (1 '/2 cups + 2 Tbsp.) 2 tablespoons 4 cups 2'/2 tablespoons 1'/2 teaspoons 274 teaspoons -or2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: basic El Add liquid ingredients and butter to pan. El Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into El Program for recommended bread select setting and desired crust color and loaf size settings. Program time delay 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. the corners. El Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. • This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love. 1'/2 Pound Loaf 10 ounces (114/ cups) 2 tablespoons 3 72cups 2 tablespoons 2 tablespoons 1'/4 teaspoons 2 teaspoons -or-1 72 teaspoons INGREDIENTS WATER, 80°F BUTTER or MARGARINE BREAD FLOUR DRY MILK SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 24 2 Pound Loaf 12 ounces (172 cups) 2 tablespoons 4 cups 2 tablespoons 272 tablespoons 172 teaspoons 274 teaspoons -or2 teaspoons