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. 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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