West Bend L5203 quick start Raisin Bread, Light Wheat Bread

RAISIN BREAD

Warm from the bread maker or toasted. A great way to start the day.

1 Pound Loaf	INGREDIDENTS	1-1/2 Pound Loaf
6 ounces (3/4 cup)	WATER, 75-85°F	9 ounces (1 cups + 2 Tbsp.)
1 tablespoon	BUTTER or MARGARINE	2 tablespoons
2 cups	BREAD FLOUR	3 cups
1-1/2 tablespoons	DRY MILK	2 tablespoons
1-1/2 tablespoons	SUGAR	2 tablespoons
½ teaspoon	SALT	½ teaspoon
½ teaspoon	GROUND CINNAMON	½ teaspoon
2-1/4 teaspoons	FAST RISE /	3 teaspoons
	BREAD MACHINE YEAST
1/3 cup	RAISINS	½ cup
¼ cup	CHOPPED NUTS, optional	¼ cup

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

SELECT SETTING TO USE: one hour cycle (12)

1 Add liquid ingredients and butter to pan.

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

3 Make a well in center of dry ingredients; add yeast. Add raisins and nuts on top of dry ingredients along sides of pan. Lock pan into bread maker.

4 Program for one hour bread cycle. 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.

LIGHT WHEAT BREAD

1 Pound Loaf	INGREDIDENTS	1-1/2 Pound Loaf
5-1/2 ounces (1/4 cup + 3 Tbsp)	WATER, 75-85°F	7-1/2 ounces (3/4 cups + 3 Tbsp.)
1 tablespoon	HONEY	1 tablespoon
1 tablespoon	BUTTER or MARGARINE	2 tablespoons
1-1/2 cups	BREAD FLOUR	2 cups
½ cup	WHOLE WHEAT FLOUR	1 cup
1 tablespoon	BROWN SUGAR, packed	1-1/2 tablespoons
1 tablespoon	DRY MILK	1-1/2 tablespoons
½ teaspoon	SALT	½ teaspoon
2-1/4 teaspoons	FAST RISE /	3 teaspoons
	BREAD MACHINE YEAST

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