West Bend Supplemental Recipe Book Manuel Du Propriétaire

Wh e a t B r e a d R e c i p e s

Menu Selection : Whole Wheat
INGREDIENTS

1 Pound Loaf

1 ½ Pound Loaf

2 Pound Loaf

Buttermilk, 80° F

6 ½ fl oz (¾ c + 1 tbsp)

10 ½ fl oz (1 ¼ c +1 tbsp)

14 fl oz (1 ¾ c)

Butter or Margarine

1 ½ tbsp

2 tbsp

Bread Flour

⅔ c

1 c

1 ⅓ c

Whole Wheat Flour

1 ⅓ c

2 c

2 ⅔ c

Brown Sugar, packed

1 ½ tbsp

2 tbsp

3 tbsp

Salt

1 tsp

1 ½ tsp

Baking Soda

⅛ tsp

¼ tsp

½ tsp

Active Dry Yeast

1 ½ tsp

2 tsp

2 ¼ tsp

-or-

Bread Machine Yeast

1 tsp

1 ½ tsp

2 tsp

Bu t t e r m i l k Wh e at B r e a d

A moist, light textured wheat bread that’s sure to please.

A great bread for sandwiches.

Menu Selection : Whole Wheat
INGREDIENTS

1 Pound Loaf

1 ½ Pound Loaf

Water, 80° F

5 ½ fl oz (⅔ c)

8 fl oz (1 c)

Butter or Margarine

1 tbsp

2 tbsp

Shredded Carrot

1/3 c

½ c

Bread Flour

¾ c

1 c

Whole Wheat Flour

1 ½ c

2 c

Brown Sugar, packed

2 tbsp

3 tbsp

Dry Milk

1 tbsp

2 tbsp

Salt

1 tsp

1 ½ tsp

Active Dry Yeast

1 ½ tsp

2 tsp

-or-

Bread Machine Yeast

1 tsp

1 ½ tsp

Ground Nuts, optional

¼ c

⅓ c

Raisins, optional

¼ c

⅓ c

C a r r o t Wh e at B r e a d

Shredded carrot adds a little color and flavor to this wheat bread.

Good for sandwiches or with hearty soups.

Nut or raisins may also be added for extra flavor.