West Bend L4805 manual Raisins, Cinnamon Oatmeal Raisin Bread, Ground Cinnamon

Page 35

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

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add lukewarm water to pan.

2.Add flour, dry milk, sugar, salt and cinnamon to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into 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 alert sounds during Kneading period, add raisins and nuts. Close cover. 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.

***SPECIAL TIP: To make raisin bread over-night or without being present to add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the outside edge 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 to step 4.

CINNAMON OATMEAL RAISIN BREAD

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick cooking oats, not instant oatmeal.

1 Pound Loaf**

INGREDIENTS

1½ Pound Loaf

8 ounces (1cup)

MILK 95°F/35°C

11 ounces (1¼ cups + 2 Tbsp.)

2 cups

ALL PURPOSE or

3 cups

 

BREAD FLOUR

 

½ cup

OATS, quick or

¾ cup

 

old-fashioned

 

1 tablespoon

BROWN SUGAR, packed

2 tablespoons

1 teaspoon

SALT

1½ teaspoons

1 teaspoon

GROUND CINNAMON

1½ teaspoons

1 tablespoon

BUTTER or MARGARINE

2 tablespoons

1½ teaspoons

ACTIVE DRY YEAST

2¼ teaspoons

---or---

---or---

---or---

1 teaspoon

BREAD MACHINE/

1½ teaspoons

 

FAST RISE YEAST

 

⅓ cup

RAISINS***

½ cup

BREAD SELECT SETTING TO USE: Basic/Specialty

35

Page 34 Page 36
Image 35
Page 34 Page 36
Contents Store Important SafeguardsAutomatic Bread & Dough Maker 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 Button Bread Select Settings Time to complete in Hours and MinutesClean Before Using HOW to USE - Basic Steps in Making Bread Page Page Page Can be removed Clean After Each USESpecial Notes Basic Whole DoughSpecialty Wheat Bake Special NoteSolution Troubleshooting GuideProblem Possible Cause Possible Cause Dark crust setting used ProblemProblem Possible Cause Problem Possible Cause Solution Sugar OLD Fashioned White BreadIngredients Bread FlourALL Purpose or Country White BreadDRY Milk Potato BreadOatmeal Bread EGG BreadButter or Margarine Dill Weed Honey Oatmeal BreadHoney Dill BreadClassic RYE Bread Garlic BreadDried Parsley Flakes Garlic PowderDijon Style Mustard Dijon RYE BreadVegetable OIL MolassesDried Onion SOUP/RECIPE MIX Pumpernickel RYE BreadDried Onion Soup Bread Buttermilk 95F/35CGround Nuts Pumpkin NUT BreadEvaporated Milk Canned PumpkinFrench Bread MULTI-GRAIN Bread MULTI-GRAIN French BreadGrain Cereal Available at health Food storesItalian Seasoning Italian HerbGrated Parmesan CheeseGround Cinnamon CinnamonRaisins Cinnamon Oatmeal Raisin BreadShredded Sharp Cheese BreadWhole Wheat Bread Setting Half Whole Wheat Bread 100% Whole Wheat BreadWhole Wheat OAT Bran Bread Cracked Wheat BreadCracked Wheat CerealBread Machin Buttermilk Wheat BreadBUTTERMILK, 95F/35C Baking SodaPlain Nonfat Yogurt Dough SettingWHEAT’N Yogurt Bread ½ teaspoons Basic Dinner ROLLS/BREAD SticksTeaspoon Tablespoons Butter or Margarine TeaspoonsFor FOUR-LEAF Clover Rolls Slightly Beaten EGG WhiteFor Parker House Rolls For Cloverleaf Rolls½ tablespoons Brown SUGAR, packed Teaspoon For Bread SticksWheat Dinner Rolls Pizza Dough RYE Dinner RollsBread MACHINE/ Fast Rise Yeast Coarse SALT, Optional½ teaspoon Whole Wheat Pizza Dough½ ounces ¾ cup + 1 Tbsp Water 95F/35C Tablespoons ¼ cupsRosemary Leaves FocacciaOlive OIL Grated Parmesan CheeseCold BUTTER, sliced thin CroissantsButter Page Melted Cinnamon RollsFilling ⅓ cupBagels Raised DoughnutsVegetable Shortening Coarse Salt Soft PretzelsRowlands@alliedcoffee.com Service@factoryoutletappliance.com
Top Page Image Contents