West Bend L5203 OLD Fashioned White Bread, Follow These Instructions for Both Recipes on this

OLD FASHIONED WHITE BREAD

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

1 Pound Loaf	INGREDIENTS	1-1/2 Pound Loaf
6 ounces (3/4 cup)	MILK, 75-85°F	9 ounces (1 cup + 2 Tbsp.)
1 tablespoon	BUTTER or MARGARINE	2 tablespoons
2 cups	BREAD FLOUR	3 cups
1 tablespoon	SUGAR	1-1/2 tablespoons
1 teaspoon	SALT	1-1/2 teaspoons
1-1/2 teaspoons	ACTIVE DRY YEAST	2 teaspoons
- or -	- or -	- or -
1 teaspoon	BREAD MACHINE/	1-1/2 teaspoons
	FAST RISE YEAST

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

SELECT SETTING TO USE:

BASIC WHITE (1, 2, 3)

1.Add liquids ingredients and butter to pan.

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

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

4.Program for recommended select setting. Program timer if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing

HONEY OATMEAL BREAD

Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust. A good, all- purpose bread.

1 Pound Loaf	INGREDIENTS	1-1/2 Pound Loaf
5-1/2 ounces (2/3 cup)	WATER, 75-85°F	7-1/2 ounces (3/4 cup + 3 Tbsp.)
2 tablespoons	HONEY	3 tablespoons
1 tablespoon	BUTTER OR MARGARINE	2 tablespoons
1-1/2 cups	BREAD FLOUR	2 cups
2/3 cup	OATS, quick or old fashioned	1 cup
1 tablespoon	DRY MILK	2 tablespoons
¾ teaspoon	SALT	1-1/4 teaspoons
1-1/2 teaspoons	ACTIVE DRY YEAST	2 teaspoons
- or -	- or -	- or -
1 teaspoon	BREAD MACHINE/	1-1/2 teaspoons
	FAST RISE YEAST

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