WestBend 41087 Instruction Manual - Page 27

BREAD, a6 0 Crusty on the outside, chewy on the inside. Just the way it should be! C) 1'/2 Pound Loaf INGREDIENTS 2 Pound Loaf 101/2 ounces (174cups + 1 Tbsp.) 1 tablespoon 1/ 2 tablespoon 371 cups 1 tablespoon 1 1/4 teaspoons 2 teaspoons -or11/2 teaspoons WATER, 80°F BUTTER or MARGARINE OLIVE or VEGETABLE OIL BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 12'/2 ounces (1 1/2 cups+1 Tbsp.) 1 tablespoon 1 tablespoon 41/4 cups 1 1/2 tablespoons 1 1/2 teaspoons 274 teaspoons -or2 teaspoons TIP: For thicker, chewier crust, use medium or dark crust color setting. FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE BREAD SELECT SETTING TO USE: basic n Add liquid ingredients and butter to pan. B Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. U Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. n 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. rAN HERB BREAD 0 Grated Parmesan cheese and Italian seasoning add a little zing to Italian bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick, butter and toast or grill to brown. 1V2Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1 74cups) 2 tablespoons 3 73cups 2 tablespoons 1 tablespoon 1 tablespoon 2 teaspoons 1 1/4 teaspoons 2 teaspoons -or11/2 teaspoons WATER, 80°F BUTTER or MARGARINE BREAD FLOUR GRATED PARMESAN CHEESE DRY MILK SUGAR ITALIAN SEASONING SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST 12 ounces (1'/2 cups) 2 tablespoons 4 cups 3 tablespoons 11/2 tablespoons 11/2 tablespoons 21/2 teaspoons 1 1/2 teaspoons 21/4 teaspoons -or2 teaspoons TIP: For thicker, chewier crust, use medium or dark crust color setting. 26