WestBend 47413 Instruction Manual - Page 16

FRENCH The following should be baked on setting 2, "French." 2 Pound Loaf 1 ¼ cups + 3 tbsp. French Bread INGREDIENTS Water, 80° F 2 tbsp. Butter or Margarine 4 cups Bread Flour 2 tbsp. 2 tsp. 2 tsp. Sugar Salt Active Dry Yeast 2.5 Pound Loaf 1 ½ cups + 3 ½ tbsp. 2 ½ tbsp. 5 cups 2 ½ tbsp. 2 ½ tsp. 2 ½ 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. 2 Pound Loaf 1 ¼ cups + 3 tbsp. 100% Whole Wheat Bread INGREDIENTS Water, 80° F 2.5 Pound Loaf 2 ¼ cups + ½ tbsp. 1 1 ½ tbsp. 1 ½ tbsp. 2 tbsp. 4 ¼ cups 2 tbsp. 1 ½ tsp. 2 ¼ tsp. -or2 tsp. Egg, Large Molasses Honey Butter or Margarine Whole wheat Flour Dry Milk Salt Active Dry Yeast -or- Bread Machine/Fast Rise Yeast 1 2 ¼ tbsp. 2 ¼ tbsp. 3 tbsp. 6 ½ cups 3 tbsp. 2 ¼ tsp. 1 tbsp. + ½ tsp. -or3 tsp. 2 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. 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 2.5 Pound Loaf 1 ½ cups + 3 tbsp. 1 cup 3 tbsp. 2 ¼ cups 2 ¾ cups 3 tbsp. 3 tbsp. 2 ¼ tsp. 1 tbsp. + ½ tsp. -or3 tsp. English - 16