West Bend L4805 manual Cracked Wheat Bread, Whole Wheat OAT Bran Bread, DRY OAT Bran Cereal

Page 39

2.Add dry ingredients, except yeast, 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 WHOLE WHEAT 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.

CRACKED WHEAT BREAD

The addition of cracked wheat to this recipe adds a little crunch and of course more fiber. A light, yet hearty and satisfying bread.

1 Pound Loaf**

INGREDIENTS

1½ Pound Loaf

6 ounces (¾ cup)

WATER, 95°F/35°C

9 ounces (1 cup+ 2 Tbsp.)

1¼ cups

ALL PURPOSE or

1¾ cups

 

BREAD FLOUR

 

⅔ cup

WHOLE WHEAT FLOUR

1 cup

⅓ cup

CRACKED WHEAT

½ cup

 

CEREAL

 

1½ tablespoons

BROWN SUGAR, packed

2 tablespoons

¾ teaspoon

SALT

1½ teaspoons

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: Whole Wheat 1.Add liquid 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 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 WHOLE WHEAT 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.

WHOLE WHEAT OAT BRAN BREAD

A combination of flour, whole-wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture.

1 Pound Loaf **

INGREDIENTS

1½ Pound Loaf

7 ounces (¾ cup + 2 tbsp.)

WATER, 95°F/35°C

9½ ounces (1 cup + 3 Tbsp.)

1 tablespoon

HONEY

1½ tablespoons

1¼ cups

ALL PURPOSE or

1½ cups

 

BREAD FLOUR

 

¾ cup

WHOLE WHEAT FLOUR

1¼ cups

⅓ cup

DRY OAT BRAN CEREAL,

½ cup

 

as for cooking hot cereal

 

1 tablespoon

DRY MILK

1½ tablespoons

1 teaspoon

SALT

1½ teaspoons

39

Page 38 Page 40
Image 39
Page 38 Page 40
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 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 USEBasic Whole Dough Specialty WheatSpecial Notes Bake Special NoteTroubleshooting Guide Problem Possible CauseSolution 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 BreadEGG Bread Butter or MargarineOatmeal Bread 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 SodaDough Setting WHEAT’N Yogurt BreadPlain Nonfat Yogurt 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 RollsFor Bread Sticks Wheat Dinner Rolls½ tablespoons Brown SUGAR, packed Teaspoon 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 CheeseCroissants ButterCold BUTTER, sliced thin Page Melted Cinnamon RollsFilling ⅓ cupRaised Doughnuts Vegetable ShorteningBagels Coarse Salt Soft PretzelsRowlands@alliedcoffee.com Service@factoryoutletappliance.com
Top Page Image Contents