West Bend I 사용자 설명서
20
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
Bread Select Setting To Use:
Basic or 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 RAPID and desired Crust Color. Program TIME DELAY 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 overbrowning of the smaller loaf.
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 RAPID and desired Crust Color. Program TIME DELAY 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 overbrowning of the smaller loaf.
FRENCH BREAD
1
Pound
Loaf** INGREDIENTS
1½
Pound
Loaf
7 ounces (¾cup+ 2 Tbsp)
Water, 80-90ºF
9½ ounces(1 cup + 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
EGG BREAD
1Pound
Loaf**
INGREDIENTS
1½
Pound
Loaf
5½ ounces (⅔
cup)
Milk,
80-90ºF
5½
ounces
(⅔ cup)
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