West Bend L4805 manual Garlic Bread, Dried Parsley Flakes, Garlic Powder, Classic RYE Bread

Page 28

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 lukewarm water 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.

GARLIC BREAD

Smells wonderful while baking. Serve warm with your favorite Italian pasta dish.

1 Pound Loaf**

INGREDIENTS

1½ Pound Loaf

6½ ounces (¾ cup +1 Tbsp.)

WATER, 95°F/35°C

10 ounces (1¼ cups)

2 cups

ALL PURPOSE or

3 cups

 

BREAD FLOUR

 

2 teaspoons

DRY MILK

1 tablespoon

2 teaspoons

SUGAR

1 tablespoon

1 teaspoon

SALT

1½ teaspoons

2 teaspoons

DRIED PARSLEY FLAKES

1 tablespoon

1-1½ teaspoons, to taste

GARLIC POWDER

1½-2 teaspoons, to taste

2 teaspoons

BUTTER or MARGARINE

1 tablespoon

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 lukewarm water 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.

CLASSIC RYE BREAD

A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.

1 Pound Loaf

INGREDIENTS

1½ Pound Loaf

5½ ounces (⅔ cup)

WATER, 95°F/35°C

8½ ounces (1cup + 1Tbsp.)

1⅓ cups

ALL PURPOSE or

2 cups

 

BREAD FLOUR

 

⅔ CUP

MEDIUM RYE FLOUR

1 cup

2 teaspoons

DRY MILK

1 tablespoon

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Contents Automatic Bread & Dough Maker Important SafeguardsStore 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 removedSpecialty Wheat Basic Whole DoughSpecial Notes Special Note BakeProblem Possible Cause Troubleshooting GuideSolution Problem Possible Cause Dark crust setting usedProblem Possible Cause Problem Possible Cause Solution OLD Fashioned White Bread IngredientsBread Flour Sugar Country White Bread DRY Milk Potato Bread ALL Purpose orButter or Margarine EGG BreadOatmeal 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 MachinWHEAT’N Yogurt Bread Dough SettingPlain 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 RollsWheat Dinner Rolls For Bread Sticks½ 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 LeavesButter CroissantsCold BUTTER, sliced thin Page Cinnamon Rolls Filling⅓ cup MeltedVegetable Shortening Raised DoughnutsBagels Soft Pretzels Coarse SaltRowlands@alliedcoffee.com Service@factoryoutletappliance.com
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