West Bend L5815, 41300B instruction manual Buttermilk Wheat, Coconut Bread, Sweet

Buttermilk Wheat

1.0 Pound Loaf	INGREDIENTS	2.0 Pound Loaf
¾ cup + 1 tbsp	Buttermilk, 80°F	1 ¾ cup
1 ½ tbsp	Butter or Margarine	2 tbsp
￿ cup	Bread Flour	1 ￿ cup
1 ￿ cup	Whole Wheat Flour	2 ￿ cup
1 ½ tbsp	Brown Sugar, packed	3 tbsp
1 tsp	Salt	1 ½ tsp
￿ tsp	Baking Soda	½ tsp
1 ½ tsp	Active Dry Yeast	2 ¼ tsp
-or-	-or-	-or-
1 tsp	Bread Machine Yeast	2 tsp

SWEET

For all of the following recipes, follow these general guidelines. The following recipes should be baked on setting 6, “Sweet.”

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.

Coconut Bread

1.0 Pound Loaf	INGREDIENTS	2.5 Pound Loaf
½ cup + 2 tbsp.	Water, 80°F	1½ cups + 2 tbsp.
1	Egg	1
2 tbsp.	Butter or Margarine	4 tbsp.
¼ cup	Dry Milk	½ cup
1 tbsp.	Honey	2 tbsp.
¼ cup	Coconut*	½ cup
2 cups	Bread Flour	4 ￿ cups
¼ cup	Sugar	½ cup
1 tsp.	Salt	1 ½ tsp.
1 ½ tsp.	Active Dry Yeast	1 ½ tsp.

*Add half of the coconut during the second knead cycle, then add the rest before the bake cycle.

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