West Bend L5005 Apricot Almond Bread, Ground Nutmeg, CHOPPED, Dried Apricots, Stollen Fruit Bread

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APRICOT ALMOND BREAD

1½ Pound Loaf

INGREDIENTS

2 Pound Loaf

 

 

 

10 ounces (1¼ cups)

WATER, 27° C

11½ ounces (1¼ cups + 3 tbsp.)

2 tablespoons

BUTTER or MARGARINE

2 tablespoons

3¼ cups

ALL PURPOSE or BREAD FLOUR

3¾ cups

2 tablespoons

DRY MILK

2 tablespoons

2 tablespoons

BROWN SUGAR, packed

3 tablespoons

1¼ teaspoons

SALT

1½ teaspoons

½ teaspoon

GROUND NUTMEG

¾ teaspoon

2 teaspoons

ACTIVE DRY YEAST

2¼ teaspoons

- or –

- or -

-or-

1½ teaspoons

BREAD MACHINE/FAST RISE YEAST

2 teaspoons

½ cup

CHOPPED, DRIED APRICOTS

⅔ cup

¼ cup

BLANCHED, SLIVERED ALMONDS

⅓ cup

 

 

 

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker

4.Program for recommended bread select setting and desired crust color and loaf size settings. Program time delay if being used. Start bread maker. Add fruit and nuts when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan. Cool on rack before slicing.

SPECIAL TIP: To make apricot almond bread overnight or without having to be present to add the fruit and nuts, follow steps 1-3. Then place apricots and almonds around the outside edge of pan, on top of dry ingredients away from yeast. Do not add these ingredients to the water in pan as they will absorb too much liquid and affect the consistency of the dough. Continue with step 4. Do not add more apricots than recommended as the consistency of the dough will be affected.

STOLLEN FRUIT BREAD

1½ Pound Loaf

INGREDIENTS

2 Pound Loaf

 

 

 

6 ounces (¾ cups)

WATER, 27° C

8½ ounces (1 cup + 1 tbsp.)

1

EGG, large

1

2 tablespoons

BUTTER or MARGARINE

2 tablespoons

3 cups

ALL PURPOSE or BREAD FLOUR

3¾ cups

2 tablespoons

SUGAR

3 tablespoons

1¼ teaspoons

SALT

1½ teaspoons

2 teaspoons

ACTIVE DRY YEAST

2¼ teaspoons

- or –

- or -

-or-

1½ teaspoons

BREAD MACHINE/FAST RISE YEAST

2 teaspoons

¼ cup

RED CANDIED CHERRIES

⅓ cup

¼ cup

GREEN CANDIED CHERRIES

⅓ cup

¼ cup

BLANCHED, SLIVERED ALMONDS

⅓ cup

¼ cup

RAISINS

⅓ cup

3 tablespoons

BREAD FLOUR

4 tablespoons

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker

4.Program recommended bread select setting and desired crust color and loaf size settings. Turn bread maker on.

5.Dust cherries, nuts and raisins with flour. Add when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan. Cool on rack before slicing.

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Contents Electric Cord Statement Important Safety Instructions Important SafeguardsHelpful Hints for Successful Bread Baking Important Tips to Keep in Mind When Making Bread areImportant Information on Protecting Electronic Control Quick Start Steps for Making a Recipe in this Book Quick Start Steps for Making First Loaf of BreadKnow Your Ingredients Other Tips to Keep in Mind When Using Your Bread MakerCould Affect the Yeast Special Note on FlourMeasuring Ingredients the KEY to Successful Bread Making Make Your OWN Mixes Using Bread Mixes in Your Bread MakerAdapting Your Favorite BREAD/DOUGH Recipes High Altitude AdjustmentPage Becoming Familiar with Control Panel Time Delay ButtonsBread Select Button Crust Color ButtonTOO HOT/TOO Cold Warning Clean Before UsingPage HOW to USE Time Delay HOW to USE Dough SettingSlicing Bread Clean After Each USEStoring Bread Do not Immerse Bottom of Bread PAN in WaterMIX Basic Whole Dough Specialty WheatRest KneadProblem Possible Cause Solution Troubleshooting GuideTroubleshooting Guide Nutritional Information Shredded Wheat Bread Total Calories Multi-grain French Bread Follow These Instructions for this Recipe BASIC/SPECIALTY Bread SettingOLD Fashioned White Bread Potato Bread Country White BreadEGG Bread Follow These Instructions for Recipes on thisDill Bread Honey Oatmeal BreadItalian Herb Bread Pumpernickel RYE Bread Garlic BreadClassic RYE Bread Bran Bread Shredded Wheat BreadFrench Bread Shredded Wheat CerealTo USE and Maintain Sourdough Starter MULTI-GRAIN FrenchSourdough Starter Recipe Sourdough Bread Sourdough Tips Sourdough Wheat Bread Bread FlourCinnamon Oatmeal Raisin Bread Raisin BreadGround Cinnamon RaisinsPanettone Cheese BreadGround Nutmeg Apricot Almond BreadCHOPPED, Dried Apricots Stollen Fruit BreadPlain Nonfat Yogurt Whole Wheat Bread SettingWheat ‘N Yogurt Bread 50% Whole Wheat Bread 100% Whole Wheat BreadCracked Wheat Bread Cracked Wheat CerealButtermilk Wheat Bread Dough SettingBUTTERMILK, 27 C Baking SodaBasic Dinner ROLLS/BREAD Sticks Ingredients HOW to Shape Dinner Rolls Using Basic and Wheat DoughCrescent Rolls FOUR-LEAF Clover RollsFollow These Instructions for the RYE Dinner Rolls Recipe Wheat Dinner Rolls IngredientsRYE Dinner Rolls Ingredients Vegetable OIL Pizza DoughALL Purpose Flour Pizza SauceTraditional French Bread Follow These Instructions for the Focaccia RecipeWater CroissantsFollow These Instructions for the Croissant Recipe Bread MACHINE/FAST Rise Yeast Filling Cinnamon RollsRaised Doughnuts GroupvsrgVegetable Shortening Follow These Instructions for the Raised Doughnuts Recipe
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