West Bend L5141 manual Old Fashioned White Bread, Honey Oatmeal Bread

OLD FASHIONED WHITE BREAD

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

1 Pound Loaf	INGREDIENTS	1½ Pound Loaf
6 ounces(¾ 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	1½ tablespoons
1 teaspoon	SALT	1½ teaspoons
1½ teaspoons	ACTIVE DRY YEAST	2 teaspoons
---or---	---or---	---or---
1 teaspoon	BREAD MACHINE/	1½ teaspoons
	FAST RISE YEAST

FOLLOW THESE INSTRUCTIONS FOR OLD FASHIOND WHITE BREAD AND HONEY OATMEAL BREAD

BREAD SELECT SETTING TO USE: basic/specialty

Add liquid ingredients and butter to pan.

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.

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

Program for recommended bread select setting and desired crust color. Program time delay 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 only-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
5½ ounces (⅔ cup)	WATER, 75-85° F	7½ ounces (¾ cup+3 Tbsp.)
2 tablespoons	HONEY	3 tablespoons
1 tablespoon	BUTTER or MARGARINE	2 tablespoons
1½ cups	BREAD FLOUR	2 cups
⅔ cup	OATS, quick or old-fashioned	1 cup
1 tablespoon	DRY MILK	2 tablespoons
¾ teaspoon	SALT	1¼ teaspoons
1½ teaspoons	ACTIVE DRY YEAST	2 teaspoons
---or---	---or---	---or---
1 teaspoon	BREAD MACHINE/	1½ teaspoons
	FAST RISE YEAST

20