West Bend 5225 quick start Follow These Instructions for Recipe on this, Raisin Bread

Page 21

FOLLOW THESE INSTRUCTIONS FOR RECIPE ON THIS PAGE

Bead 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 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 alert sounds during Kneading period, add raisins and nuts for Raisin Bread recipe. Close cover. 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 over browning of the smaller loaf.

***SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins or without being present to add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the side of pan, away from the yeast. Do not add raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with Step 4.

 

 

 

RAISIN BREAD

***

 

 

 

1

Pound Loaf**

INGREDIENTS

1½ Pound Loaf

 

 

7

ounces(¾cup + 2 Tbsp)

Water, 80-90ºF

8½ ounces(1 cup+ 1 Tbsp)

 

 

2

cups

Bread Flour

2¾ cups

 

 

1

tablespoon

Dry Milk

2

tablespoons

 

 

1

tablespoon

Sugar

1½ tablespoons

 

 

1

teaspoon

Salt

1½ teaspoons

 

 

½ teaspoon

Cinnamon

1

teaspoon

 

 

1

tablespoon

Butter or Margarine

2

tablespoons

 

 

1½ teaspoons

Active Dry Yeast

2

teaspoons

 

 

-or-

-or-

-or-

 

 

1

teaspoon

Bread Machine/

1½ teaspoons

 

 

 

 

Fast Rise Yeast

 

 

 

 

½ cup

Raisins

¾ cup

 

 

¼ cup

Chopped Nuts(optional)

½ cup

 

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Contents Recipes and Instructions Table of ContentsFor Making Bread HOW to MeasureOther Tips to Keep in Mind When Using Your Bread Maker Making Basic White BreadProgramming Control for Making Bread Know Your Ingredients Page Using Bread Mixes in Your Bread Maker High Altitude Adjustment Measurement Equivalent ChartMake Your OWN Mixes Adapting Your Favorite Bread /DOUGH RecipesPage Become Familiar with Control Panel Time Delay ButtonSpecial Note on Control Panel Bread Select ButtonClean Before Using HOW to USE-BASIC Steps in Making BreadTOO HOT/TOO Cold Warning Select BreadCrust ColorHOW to USE Dough Setting HOW to USE Time DelayDelay TimeClean After Each USE Slicing BreadStoring Bread Breakdown of BREAD/DOUGH Cycles Troubleshooting Guide Problem Possible Cause SolutionSpecial Note Troubleshooting Troubleshooting Nutritional Information Ingredients Pound Loaf½ Pound Loaf Classic RYE BreadFollow These Instructions for Both Recipes on this Bread Select Setting To Use Basic or RapidFrench Bread EGG BreadBead Select Setting To Use Basic or Rapid Follow These Instructions for Recipe on thisRaisin Bread Bread Select Setting To Use Whole Wheat 100% Whole Wheat BreadHalf Whole Wheat Bread Basic Dinner ROLLS/BREAD Sticks Follow These Instructions for the Following RecipeFor Crescent Rolls For Cloverleaf RollsFollow These Instructions for the Recipe on this For Bread SticksCinnamon Rolls FillingWhole Wheat Pizza Dough Pizza DoughBONUS! Recipe Book DAY Warranty

I, 5225 specifications

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