West Bend L4805 OLD Fashioned White Bread, Ingredients, Bread Flour, Sugar, Salt, Bread Machine

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NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off.

•If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster blending.

•Start with MEDIUM Bread Color setting the first time you make a 1½ pound loaf. Make a comment at the bottom of each recipe if you wish to use the LIGHT or DARK Bread Color setting the next time you prepare the recipe. When making the 1 pound loaf, start with the LIGHT Bread Color setting, making a comment in the recipe if the MEDIUM Bread Color setting should be used the next time.

•An audible alert will sound midway through the knead cycle at the BASIC/SPECIALTY Bread Setting to let you know when to add ingredients such as raisins, nuts, etc. for specialty type breads. This will prevent these added ingredients from becoming over mixed or crushed. Simply open cover when alert sounds and add the ingredients. Close cover. Do not turn bread maker off when adding ingredients. If you are not adding ingredients during the knead cycle, simply ignore the alert when it sounds.

•If bread maker labors during the kneading period, the dough is too dry. Add 1 tablespoon warm water at a time until the dough softens. Do not add too much extra water as this can cause the bread to collapse or be under baked. The bread dough should be soft and a bit sticky to the touch after kneading. See ‘Special Notes on Flour Section’ for more details on making minor adjustments during kneading period.

OLD FASHIONED WHITE BREAD

Made with milk for a tender crust and fine texture. Just like Grandma used to make, now you can too!

1 Pound Loaf**

INGREDIENTS

1½ Pound Loaf

6½ ounces (¾ cup + 1 Tbsp.)

Milk, 95°F/35°C

10 ounces (1¼ cups)

2 cups

ALL PURPOSE or

3 cups

 

BREAD FLOUR

 

1 tablespoon

SUGAR

1½ tablespoons

1teaspoon

SALT

1½ teaspoons

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

 

BREAD SELECT SETTING TO USE: Basic/Specialty 1. Add 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/SPECIALTY and desired Bread Color. Program TIMER 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 Bread Color setting to prevent over browning of the smaller loaf.

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Contents Important Safeguards Automatic Bread & Dough MakerStore Only ‘QUICK Start STEPS’ for Making a Recipe in this Book Other Tips to Keep in Mind When Using Your Bread Maker Page Page Page Page Page Page Bread Select Settings Time to complete in Hours and Minutes Bread Select ButtonClean Before Using HOW to USE - Basic Steps in Making Bread Page Page Page Clean After Each USE Can be removedBasic Whole Dough Specialty WheatSpecial Notes Special Note BakeTroubleshooting Guide Problem Possible CauseSolution Problem Possible Cause Dark crust setting usedProblem Possible Cause Problem Possible Cause Solution OLD Fashioned White Bread IngredientsBread Flour SugarCountry White Bread DRY MilkPotato Bread ALL Purpose orEGG Bread Butter or MargarineOatmeal Bread Honey Oatmeal Bread HoneyDill Bread Dill WeedGarlic Bread Dried Parsley FlakesGarlic Powder Classic RYE BreadDijon RYE Bread Vegetable OILMolasses Dijon Style MustardPumpernickel RYE Bread Dried Onion Soup BreadButtermilk 95F/35C Dried Onion SOUP/RECIPE MIXPumpkin NUT Bread Evaporated MilkCanned Pumpkin Ground NutsFrench Bread MULTI-GRAIN French Bread Grain CerealAvailable at health Food stores MULTI-GRAIN BreadItalian Herb Grated ParmesanCheese Italian SeasoningCinnamon RaisinsCinnamon Oatmeal Raisin Bread Ground CinnamonCheese Bread Shredded SharpWhole Wheat Bread Setting 100% Whole Wheat Bread Half Whole Wheat BreadCracked Wheat Bread Cracked WheatCereal Whole Wheat OAT Bran BreadButtermilk Wheat Bread BUTTERMILK, 95F/35CBaking Soda Bread MachinDough Setting WHEAT’N Yogurt BreadPlain Nonfat Yogurt Basic Dinner ROLLS/BREAD Sticks TeaspoonTablespoons Butter or Margarine Teaspoons ½ teaspoonsSlightly Beaten EGG White For Parker House RollsFor Cloverleaf Rolls For FOUR-LEAF Clover RollsFor Bread Sticks Wheat Dinner Rolls½ tablespoons Brown SUGAR, packed Teaspoon RYE Dinner Rolls Bread MACHINE/ Fast Rise YeastCoarse SALT, Optional Pizza DoughWhole Wheat Pizza Dough ½ ounces ¾ cup + 1 Tbsp Water 95F/35C Tablespoons¼ cups ½ teaspoonFocaccia Olive OILGrated Parmesan Cheese Rosemary LeavesCroissants ButterCold BUTTER, sliced thin Page Cinnamon Rolls Filling⅓ cup MeltedRaised Doughnuts Vegetable ShorteningBagels Soft Pretzels Coarse SaltRowlands@alliedcoffee.com Service@factoryoutletappliance.com
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