West Bend L4854 manual Sourdough Bread, Sourdough Wheat Bread, Sourdough Starter

SOURDOUGH BREAD

1½ Pound Loaf	INGREDIENTS	2 Pound Loaf
5½ ounces (⅔ cup)	WATER, 80º F	6½ ounces (¾ cup + 1 tbsp.)
8 ounces (1 cup)	SOURDOUGH STARTER	10 ounces (1¼ cups)
2¾ cups	(room temperature)	3½ cups
	BREAD FLOUR
1 tablespoon	SUGAR	1½ tablespoons
1¼ teaspoons	SALT	1½ teaspoons
2 teaspoons	ACTIVE DRY YEAST	2 ¼ teaspoons
- or -	-or-	-or-
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST	2 teaspoons

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

BREAD SELECT SETTING
TO USE: French
1.	Add liquid ingredients to pan.	4. Program for recommended Bread Select
		Setting and desired Bread Color. Program
2.	Add dry ingredients, except yeast, to pan. Tap pan to settle dry	TIMER if being used. Start bread maker. When
ingredients, then level ingredients, pushing some of the mixture		done, turn off and remove bread from pan.
into the corners. Place butter into corners of pan.		Cool on rack before slicing.
3.	Make a well in center of dry ingredients; add yeast. Lock pan into	SPECIAL NOTE: The amount of starter used
bread maker.		in these recipes will produce a mild tasting
		sour dough bread. If you would like a stronger
		sour dough taste, reduce the amount of water
		by 1 tablespoon and increase the amount of
		starter by 2 tablespoons for the 1½ pound loaf
		and 4 tablespoons for the 2 pound loaf.

SOURDOUGH WHEAT BREAD

1½ Pound Loaf	INGREDIENTS	2 Pound Loaf
5 ounces (½ cup + 2 tbsp.)	WATER, 80° F	6 ounces (¾ cup)
8 ounces (1cup)	SOURDOUGH STARTER,	10 ounces (1¼ cups)
1 tablespoon	room temperature
1 tablespoon	HONEY	1 tablespoon
1½ cups	MOLASSES	1 tablespoon
1½ cups	BREAD FLOUR	1¾ cups
1¼ teaspoons	WHOLE WHEAT FLOUR	1¾ cups
2 teaspoons	SALT	1½ teaspoons
- or –	ACTIVE DRY YEAST	2¼ teaspoons
1½ teaspoons	- or -	-or-
	BREAD MACHINE/FAST RISE YEAST	2 teaspoons

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