WestBend 47410 Instruction Manual - Page 17

SUPER RAPID The following should be baked on setting 5, "Super rapid." Many recipes can be converted to the Super rapid cycle. Use your recipe of choice and add an additional teaspoon of yeast for those recipes using yeast. DO NOT use any quick bread recipes on this setting. 1.5 Pound Loaf ¾ cup 1 2 tbsp. 2 tbsp. 2 ¾ cups + 2 tbsp. 3 tbsp. 1 ½ tsp. 2 ½ tsp. Or 2 tsp. Basic Super Rapid Bread INGREDIENTS Water, 80° F Egg Butter or Margarine Dry Milk Bread Flour Sugar Salt Active Dry Yeast Or Bread Machine Yeast 2 Pound Loaf 1 cup 1 3 tbsp. 2 ½ tbsp. 3 ¾ cups + 2 tbsp. 3 ½ tbsp. 1 ½ tsp. 1 tbsp. Or 2 ½ tsp. SANDWICH The following recipe should be baked on setting 6, "Sandwich." Sandwich White Bread 1.5 Pound Loaf 1 cup 2 tbsp. 2 tbsp. 2 ¾ cups + 2 tbsp. 2 tbsp. 1 ½ tsp. 1 tsp. ¾ tsp. INGREDIENTS Water, 80° F Butter or Margarine Dry Milk Bread Flour Sugar Salt Active Dry Yeast Or Bread Machine Yeast 2 Pound Loaf 1 ⅓ cups 2 ½ tbsp. 2 ½ tbsp. 3 ¾ cups 3 tbsp. 1 ½ tsp. 1 ¼ tsp. 1 tsp. LOW CARB & GLUTEN-FREE All Gluten-Free and Low Carb breads should be baked on setting 7, "Gluten free." Gluten free breads must first have liquid ingredients whisked together in a separate bowl to ensure proper blending. Break eggs into a 2-cup measuring cup and add recommended amount of water before mixing in the liquid ingredients. Use room temperature ingredients, and if you notice issues with your loaves, reverse the normal order of adding ingredients. Start with the yeast and dry ingredients, add half the wet ingredients, and then start the cycle. Allow the ingredients to mix for several minutes and gradually add the remaining wet ingredients. English - 17