WestBend 41410 Instruction Manual - Page 16

FRENCH The following should be baked on setting 2, "French." 1.0 Pound Loaf ½ cup + 3 tbsp. 1 tbsp. French Bread INGREDIENTS Water, 80° F Butter or Margarine 2 cups Bread Flour 1 tbsp. Sugar 1 tsp. 1 tsp. Salt Active Dry Yeast 2.5 Pound Loaf 1½ cups + 3 tbsp. 3 tbsp. 4 ⅔ cup 2 tbsp. 1¾ tsp. 1¾ tsp. WHOLE WHEAT 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 100% Whole Wheat Bread INGREDIENTS 2.0 Pound Loaf 1 cup + 2 tbsp. 1 1 tbsp. 1 tbsp. 2 tbsp. 3 ⅓ cups 2 tbsp. 1¼ tsp. 2 tsp. -or1½ tsp. 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 1¼ cups + 3 tbsp. 1 1½ tbsp. 1½ tbsp. 2 tbsp. 4¼ cups 2 tbsp. 1½ tsp. 2¼ tsp. -or2 tsp. 1.5 Pound Loaf 1 cup ½ cup 2 tbsp. 1 1/3 cups 2 cups 2 tbsp. 2 tbsp. 1 ¼ tsp. 2 tsp. -or1 ½ tsp. English - 16 Wheat 'N Yogurt Bread INGREDIENTS Water, 80° F Plain Nonfat Yogurt Butter or Margarine Bread Flour Whole wheat Flour Dry Milk Brown Sugar, Packed Salt Active Dry Yeast -orBread Machine/Fast Rise Yeast 2.0 Pound Loaf 1 cup + 2 tbsp. ⅔ cup 2 tbsp. 1 ½ cups 2 ¾ cups 2 tbsp. 2 tbsp. 1 ½ tsp. 2 ¼ tsp. -or2 tsp.