WestBend 41400 Instruction Manual - Page 17

FRENCH The following should be baked on setting 2, "French." 1 Pound Loaf ¾ cup + 2 tbsp. 1 ½ tsp. 2 ½ cup 1 tsp. ¾ tsp. 1 tsp. -or¾ tsp. French Bread INGREDIENTS Water, 80°F Butter or Margarine Bread Flour Sugar Salt Active Dry Yeast -or- Bread Machine Yeast 2 Pound Loaf 1 ½ cup + 1 tbsp. 1 ½ tbsp. 4 ¼ cup 2 tsp. 1 ½ tsp. 2 ¼ tsp. -or2 tsp. WHOLE WHEAT For all of the following recipes, follow these general guidelines. The following recipes should be baked on setting 3, "Whole Wheat." If the bread collapses during the baking period, add 1 or 1½ tablespoons vital wheat gluten to the recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found at most health food stores. 1.5 Pound Loaf 1 cup + 2 tbsp. 1 1 tbsp. 1 tbsp. 2 tbsp. 3 cups 2 tbsp. 1¼ tsp. 2 tsp. -or- 1½ tsp. 100% Whole Wheat Bread INGREDIENTS Water, 80°F Egg, Large Molasses Honey Butter or Margarine Whole Wheat Flour Dry Milk Salt Active Dry Yeast -or- Bread Machine/Fast Rise Yeast 2 Pound Loaf 1¼ cups + 3 tbsp. 1 1½ tbsp. 1½ tbsp. 2 tbsp. 4¼ cups 2 tbsp. 1½ tsp. 2¼ tsp. -or- 2 tsp. English - 17