West Bend 41044 - Bread Maker, 1/5 lb/ User Manual
19
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW
Bread Select Setting To Use: Basic or Basic Rapid
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the
mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for BASIC or BASIC RAPID and desired Bread Color. Program TIMER if being used. Start bread maker.
When done, turn off and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Crust
Color setting to prevent over browning of the smaller loaf.
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the
mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for BASIC or BASIC RAPID and desired Bread Color. Program TIMER if being used. Start bread maker.
When done, turn off and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Crust
Color setting to prevent over browning of the smaller loaf.
EGG BREAD
1Pound
Loaf**
INGREDIENTS
1½
Pound
Loaf
5½ ounces (⅔
cup) Milk,
80ºF
5½
ounces
(⅔cup)
1
Egg, large
2
2¼
cups
Bread
Flour
3
cups
1
teaspoon
Salt
1½
teaspoons
1½
tablespoons
Sugar
2½
tablespoons
1 tablespoon
Butter or margarine
1½ tablespoons
1½ teaspoons
Active Dry Yeast
2 teaspoons
-or-
-or-
-or-
1
teaspoon
Bread
Machine/
1½
teaspoons
Fast Rise Yeast
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES BELOW
Bread Select Setting To Use: French
1. Add liquid ingredients to pan,
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the
mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for French and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off
and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Crust Color setting to
prevent over browning of the smaller loaf.
Bread Select Setting To Use: French
1. Add liquid ingredients to pan,
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the
mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for French and desired Bread Color. Program TIMER if being used. Start bread maker. When done, turn off
and remove bread from pan. Cool on rack before slicing. **If making a 1 pound loaf, use Light Crust Color setting to
prevent over browning of the smaller loaf.
FRENCH BREAD
1 Pound Loaf**
INGREDIENTS
1½ Pound Loaf
7 ounces (¾cup+ 2 Tbsp)
Water, 80ºF
9½ ounces(1 c. + 3 Tbsp)
2½
cups
Bread
Flour
3½
cups
1
teaspoon
Sugar
1½
teaspoons
¾
teaspoon
Salt
1¼
teaspoons
1½ teaspoons
Butter or Margarine
1 tablespoon
1
teaspoon
Active
Dry
Yeast
2
teaspoons
-or-
-or-
-or-
¾
teaspoon
Bread
Machine/
1½
teaspoons
Fast Rise Yeast
The crust on French bread does not get as dark as other breads as there is less fat and sugar in the recipe. For a chewier crust, use Medium or Dark setting.
ITALIAN HERB
1 Pound Loaf**
INGREDIENTS
1½ Pound Loaf
5½ ounces (⅔cup)
Water, 80ºF
8½ ounces(1 c. + 1 Tbsp)
1¾
cups
Bread
Flour
2¾
cups
2
teaspoons
Dry
Milk 1
tablespoon
2
teaspoons
Sugar
1
tablespoon
1
teaspoon
Salt
1½
teaspoons
1
tablespoon
Grated
Parmesan
2
tablespoons
Cheese
1½
teaspoons
Italian
Seasoning
2
teaspoons
1½ tablespoons
Butter or Margarine
2 tablespoons
1¼ teaspoons
Active Dry Yeast
1½ teaspoons
-or-
-or-
-or-
¾
teaspoon
Bread
Machine/
1
teaspoon
Fast Rise Yeast