OLD FASHIONED WHITE BREAD

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

1 Pound Loaf

INGREDIENTS

1½ Pound Loaf

6½ ounces (¾ cup + 1 Tbsp.)

MILK, 115-125°F

9 ounces (1cup + 2 Tbsp.)

1 tablespoon

BUTTER or MARGARINE

2 tablespoons

2 cups

BREAD FLOUR

3 cups

1 tablespoon

SUGAR

2 tablespoons

½ teaspoon

SALT

1 teaspoon

2¼ teaspoons

FAST RISE/

3 teaspoons

 

BREAD MACHINE YEAST

 

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

BREAD SELECT SETTING TO USE: one-hour

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 one-hourbread setting. 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 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

1½Pound Loaf

6 ounces (¾ cup)

WATER, 115-125°F

9 ounces (1 cup + 2 Tbsp.)

2 tablespoons

HONEY

3 tablespoons

1 tablespoon

BUTTER or MARGARINE

2 tablespoons

1¾ cups

BREAD FLOUR

2½ cups

⅔ cup

OATS, quick cooking

1 cup

1 tablespoon

DRY MILK

1½ tablespoons

½ teaspoon

SALT

1 teaspoon

2¼ teaspoons

FAST RISE/

3 teaspoons

 

BREAD MACHINE YEAST

 

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West Bend L5141 manual Fast Rise, Bread Machine Yeast

L5141 specifications

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