Honey Oatmeal Bread, Dill Bread, Dill Weed | West Bend L4805

BREAD SELECT SETTING TO USE: Basic/Specialty 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 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.

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	1½ Pound Loaf
6 ounces (¾ cup)	WATER, 95˚F/35˚ C	8 ounces (1 cup)
2 tablespoons	HONEY	3 tablespooons
1½ cups	ALL PURPOSE or	2 cups
	BREAD FLOUR
⅔cup	OATS, quick or old-fashioned	1 cup
1 tablespoon	DRY MILK	1½ tablespoons
¾ teaspoon	SALT	1¼ teaspoons
1 tablespoon	BUTTER or MARGARINE	1½ tablespoons
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 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 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.

DILL BREAD

A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.

1 Pound Loaf **	INGREDIENTS	1½ Pound Loaf
6½ ounces (¾ cup + 1 Tbsp.)	WATER, 95°F/35°C	10 ounces (1 ¼ cups)
2 cups	ALL PURPOSE or	3 cups
	BREAD FLOUR
1½ tablespoons	SUGAR	2 tablespoon
1 teaspoon	SALT	1½ teaspoons
2 teaspoons	DILL WEED	1 tablespoon
1 tablespoon	DRY MILK	1½ teaspoons
1 tablespoon	BUTTER or MARGARINE	2 tablespoons

27

Image 27

West Bend L4805 manual Honey Oatmeal Bread, Dill Bread, Dill Weed

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 Minutes Clean Before Using HOW to USE - Basic Steps in Making Bread Page Page Page Can be removed Clean After Each USE Basic Whole Dough Specialty WheatSpecial Notes Bake Special Note Troubleshooting Guide Problem Possible CauseSolution Possible Cause Dark crust setting used Problem Problem Possible Cause Problem Possible Cause Solution Sugar OLD Fashioned White BreadIngredients Bread Flour ALL Purpose or Country White BreadDRY Milk Potato Bread EGG Bread Butter or MargarineOatmeal Bread Dill Weed Honey Oatmeal BreadHoney Dill Bread Classic RYE Bread Garlic BreadDried Parsley Flakes Garlic Powder Dijon Style Mustard Dijon RYE BreadVegetable OIL Molasses Dried Onion SOUP/RECIPE MIX Pumpernickel RYE BreadDried Onion Soup Bread Buttermilk 95F/35C Ground Nuts Pumpkin NUT BreadEvaporated Milk Canned Pumpkin French Bread MULTI-GRAIN Bread MULTI-GRAIN French BreadGrain Cereal Available at health Food stores Italian Seasoning Italian HerbGrated Parmesan Cheese Ground Cinnamon CinnamonRaisins Cinnamon Oatmeal Raisin Bread Shredded Sharp Cheese Bread Whole Wheat Bread Setting Half Whole Wheat Bread 100% Whole Wheat Bread Whole Wheat OAT Bran Bread Cracked Wheat BreadCracked Wheat Cereal Bread Machin Buttermilk Wheat BreadBUTTERMILK, 95F/35C Baking Soda Dough Setting WHEAT’N Yogurt BreadPlain Nonfat Yogurt ½ teaspoons Basic Dinner ROLLS/BREAD SticksTeaspoon Tablespoons Butter or Margarine Teaspoons For FOUR-LEAF Clover Rolls Slightly Beaten EGG WhiteFor Parker House Rolls For Cloverleaf Rolls For Bread Sticks Wheat Dinner Rolls½ tablespoons Brown SUGAR, packed Teaspoon Pizza Dough RYE Dinner RollsBread MACHINE/ Fast Rise Yeast Coarse SALT, Optional ½ teaspoon Whole Wheat Pizza Dough½ ounces ¾ cup + 1 Tbsp Water 95F/35C Tablespoons ¼ cups Rosemary Leaves FocacciaOlive OIL Grated Parmesan Cheese Croissants ButterCold BUTTER, sliced thin Page Melted Cinnamon RollsFilling ⅓ cup Raised Doughnuts Vegetable ShorteningBagels Coarse Salt Soft Pretzels Rowlands@alliedcoffee.com Service@factoryoutletappliance.com