West Bend L4854 Dough Setting, Follow These Instructions for this Recipe, Stollen Fruit Bread

FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE

BREAD SELECT SETTING
TO USE: Sweet
1.	Add liquid ingredients to pan.	5. Dust cherries, nuts and raisins with flour.
		Add when alert sounds during the KNEAD
2.	Add dry ingredients, except yeast, to pan. Tap pan to settle dry	cycle. When done, turn off, release pan and
ingredients, then level ingredients, pushing some of the mixture		remove with oven mitts. Shake bread out of
into the corners. Place butter into corners of pan.		pan and cool on rack before slicing.

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

4.Program for recommended Bread Select Setting and desired Bread Color. Program TIMER if being used. Start bread maker.

STOLLEN FRUIT BREAD

1½ Pound Loaf	INGREDIENTS	2 Pound Loaf
6 ounces (¾ cup)	WATER, 80° F	8½ounces (1 cup + 1 tbsp.)
1	EGGS, large	1
2 tablespoons	BUTTER or MARGARINE	2 tablespoons
3 cups	BREAD FLOUR	3¾ cups
2 tablespoons	SUGAR	3 tablespoons
1¼ teaspoons	SALT	1½ teaspoons
2 teaspoons	ACTIVE DRY YEAST	2¼ teaspoons
- or –	- or -	-or-
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST	2 teaspoons
¼ cup	RED CANDIED CHERRIES	⅓ cup
¼ cup	GREEN CANDIED CHERRIES	⅓ cup
¼ cup	BLANCHED, SLIVERED ALMONDS or	⅓ cup
¼ cup	CHOPPED NUTS	⅓ cup
	RAISINS
3 tablespoons	BREAD FLOUR	4 tablespoons

DOUGH SETTING

The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it and then letting it rise abut 51 minutes before being stirred down by the knead bars. You then remove the dough from the pan, shape as desired and let it rise at room temperature before baking in your own oven.

•The TIME DELAY can be used with the recipes that have a symbol. The bread color, loaf size and extend rise buttons cannot be activated at the dough setting as they do not apply to making dough.

•Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is especially important when using the TIME DELAY to prevent the yeast from becoming wet before the bread making process begins.

•Use LUKEWARM water, about 80º F, to activate the yeast for best results. DO NOT USE HOW WATER, above 100º F, as this can kill the yeast.

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