WestBend 41087 Instruction Manual - Page 28

RAISIN BREAD 0 What better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to start the day. 11/2 Pound Loaf INGREDIENTS 2 Pound Loaf 10'/2 ounces (11/4 cups +1 Tbsp.) 2 tablespoons 3'/3 cups 2 tablespoons 2 tablespoons 1 1/2 teaspoons 1 teaspoon 2 teaspoons -or1 1/2 teaspoons 3/ 4 cup '/4 cup WATER, 80°F BU I IER or MARGARINE BREAD FLOUR DRY MILK SUGAR SALT GROUND CINNAMON ACTIVE DRY YEAST -orBREAD MACHINE/ FAST RISE YEAST RAISINS** CHOPPED NUTS, optional 121/2 ounces (112 cups+ 1 Tbsp.) 2 tablespoons 4 cups 2 tablespoons 21/2 tablespoons 13/4 teaspoons 1 1/4 teaspoons 21/4 teaspoons -or2 teaspoons 1 cup 1/3 cup BREAD SELECT SETTING TO USE: sweet B Add liquid ingredients and butter to pan. ® Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Ej Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4 Program for recommended bread select setting and desired crust color and loaf size settings. Program time delay if being used. Turn bread maker on. Add raisins and nuts when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing. **SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the outside edge of pan, on top of dry ingredients, away from the yeast. Do not add raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained.Continue with Step 4. CINNAMON OATMEAL RAISIN BREAD A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick cooking oats, not instant oatmeal. 1'/2 Pound Loaf INGREDIENTS 2 Pound Loaf 11 ounces (11/4 cups + 2 Tbsp.) 2 tablespoons 23/4 cups 3/4 cup 2 tablespoons 1'/4 teaspoons 1 teaspoon 2 teaspoons -or11/2 teaspoons 1/2 cup MILK, 80°F BU1 I ER or MARGARINE BREAD FLOUR OATS, quick or old-fashioned BROWN SUGAR, packed SALT GROUND CINNAMON ACTIVE DRY YEAST -orBREAD MACHINE/ FAST RISE YEAST RAISINS** 13 ounces (11/2 cups+2 Tbsp.) 2 tablespoons 31/4 cups 1 cup 21/2 tablespoons 1 1/2 teaspoons 1 1/4 teaspoons 2'/4 teaspoons -or2 teaspoons 2/3 cup Ea