West Bend L5778C instruction manual Corn Bread, French Bread, Basic Super Rapid Bread

Corn Bread

1.0 Pound Loaf	INGREDIENTS	2.5 Pound Loaf
½ cup + 1 tbsp.	Milk, 80°F	1cup + 7 tsp.
1	Egg	1
2 tbsp.	Butter or Margarine	3 tbsp.
1 tsp.	Salt	1 tsp.
1 tbsp.	Sugar	2 tbsp.
1 cup	Bread Flour	2 cups
1 cup	Cornmeal	2 cups
3 tsp.	Baking Powder	4 tsp.

FRENCH

For all of the following recipes, follow these general guidelines. The following should be baked on setting 3, “French.”

Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter the butter or margarine and add to the corners. Make an impression in the center of the dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired, select “TEMP,” then select “Loaf” to size indicated in recipe.

French Bread

1.0 Pound Loaf	INGREDIENTS	2.5 Pound Loaf
½ cup + 3 tbsp.	Water, 80°F	1½ cups + 3 tbsp.
1 tbsp.	Butter or Margarine	3 tsp.
2 cups	Bread Flour	4 ￿ cups
1 tbsp.	Sugar	2 tbsp.
1 tsp.	Salt	1 ½ tsp.
1 tsp.	Active Dry Yeast	1¾ tsp.

SUPER RAPID

For all of the following recipes, follow these general guidelines. The following should be baked on setting 4, “Super Rapid.” Many recipes can be converted to the Super Rapid cycle. Use your recipe of choice and add an additional teaspoon of yeast for those recipes using yeast. DO NOT use any quick bread recipes on this setting.

Basic Super Rapid Bread

1.0 Pound Loaf	INGREDIENTS	2.5 Pound Loaf
½ cup + 1 tbsp.	Water, 80°F	1 cup + 4 tbsp.
1	Egg	1
1 tbsp.	Butter or Margarine	3 tbsp.
1 tbsp.	Dry Milk	3 tbsp.
2 cups	Bread Flour	4 ￿ cups
2 tbsp.	Sugar	4 tbsp.
1 tsp.	Salt	1 ½ tsp.
2 tsp.	Active Dry Yeast	3 ½ tsp.

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