West Bend Supplemental Recipe Book Manuel Du Propriétaire

Menu Selection : Basic or Super Rapid
INGREDIENTS

1 Pound Loaf

1 ½ Pound Loaf

2 Pound Loaf

Water, 80° F

6 fl oz (¾ c)

9 ½ fl oz (1 c + 3 tbsp)

13 fl oz (1 ½ c + 2 tbsp)

Honey

2 tbsp

Butter or Margarine

1 tbsp

2 tbsp

Bread Flour

1 ½ c

2 ⅓ c

3 ½ c

Oats, quick or old-fashioned

⅔ c

1 c

Dry Milk

1 tbsp

2 tbsp

Salt

¾ tsp

1 ¼ 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

H o n e y Oat m e a l B r e a d

Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal.

A very light textured bread with a crispy crust.

A good, all-purpose bread.

Menu Selection : French
INGREDIENTS

1 Pound Loaf

1 ½ Pound Loaf

2 Pound Loaf

Water, 80° F

7 fl oz (¾ c + 2 tbsp)

10 ½ fl oz (1 ¼ c + 1 tbsp)

12 ½ fl oz (1 ½ c + 1 tbsp)

Butter or Margarine

1 ½ tsp

1 tubs

1 ½ tbsp

Bread Flour

2 ½ c

3 ⅓ c

4 ¼ c

Sugar

1 tsp

1 ½ tsp

2 tsp

Salt

¾ tsp

1 ¼ tsp

1 ½ tsp

Active Dry Yeast

1 tsp

2 tsp

2 ¼ tsp

-or-

Bread Machine Yeast

¾ tsp

1 ½ tsp

2 tsp

F r e n c h B r e a d

Crusty on the outside, chewy on the inside.

Just the way it should be!

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