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 : Basic or Super Rapid
INGREDIENTS

1 Pound Loaf

1 ½ Pound Loaf

Water, 80° F

5 fl oz ( ½ c + 2 tbsp)

6 fl oz (¾ c)

Plain, non-fat Yogurt

⅓ c

½ c

Butter or Margarine

1 ½ tbsp

2 tbsp

Bread Flour

2 c

2 ⅓ c

Whole Wheat Flour

⅓ c

½ c

Granola Cereal

⅓ c

½ c

Brown Sugar, packed

1 ½ tbsp

2 tbsp

Dry Milk

1 ½ 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

G r a n o l a B r e a d

Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add

fiber and great taste to this bread. Good toasted or for sandwiches.

Menu Selection : Whole Wheat
INGREDIENTS

1 Pound Loaf

1 ½ Pound Loaf

2 Pound Loaf

Water, 80° F

6 fl oz (¾ c)

8 ½ fl oz (1 c + 1 tbsp)

13 fl oz (1 ½ c + 2 tbsp)

Butter or Margarine

2 tsp

1 tbsp

2 tbsp

Bread Flour

1 ¼ c

1 ¾ c

2 ½ c

Whole Wheat Flour

⅔ c

1 c

1 ⅓ c

Cracked Wheat Cereal

⅓ c

½ c

⅔ c

Brown Sugar, packed

1 ½ tbsp

2 tbsp

3 tbsp

Salt

¾ tsp

1 ½ tsp

Active Dry Yeast

1 ½ tsp

2 tsp

2 ¼ tsp

-or-

Bread Machine Yeast

1 tsp

1 ½ tsp

2 tsp

C r a c k e d Wh e at B r e a d

The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber.

A light, yet hearty and satisfying bread.