West Bend L5203 quick start Egg Bread, Classic Rye, Select Setting To Use Basic White

	EGG BREAD
1 Pound Loaf**	INGREDIDENTS	1-1/2 Pound Loaf
5-1/2 ounces (2/3 cup)	MILK, 75-85°F	5-1/2 ounces (2/3 cup)
1	EGG, large	2
1 tablespoon	BUTTER or MARGARINE	1-1/2 tablespoons
2-1/4 cups	BREAD FLOUR	3 cups
1 teaspoon	SALT	1-1/2 teaspoons
1-1/2 tablespoons	SUGAR	2-1/2 tablespoons
1-1/2 teaspoons	ACTIVE DRY YEAST	2 Teaspoons
- or -	- or -	- or -
1 teaspoon	BREAD MACHINE/	1-1/2 teaspoons
	FAST RISE YEAST

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

SELECT SETTING TO USE:

BASIC WHITE (1, 2, 3)

1.Add liquids ingredients and butter to pan.

2.Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, than level ingredients, pushing some of the mixture into the corners

.

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

4.Program for recommended select setting. Program timer 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

CLASSIC RYE

A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.

1 Pound Loaf	INGREDIENTS	1-1/2 Pound Loaf
5-1/2 ounces (3/4 cup)	WATER, 75-85°F	8-1/2 ounces (1 cup + 1 Tbsp.)
2 teaspoons	BUTTER OR MARGARINE	1 tablespoon
1-1/3 cups	BREAD FLOUR	2 cups
2/3 cup	MEDIUM RYE FLOUR	1 cup
2 teaspoons	DRY MILK	1 tablespoon
1-1/2 tablespoons	SUGAR	2 tablespoons
1/2 teaspoon	SALT	1 teaspoon
1 teaspoon	CARAWAY SEED (optional)	2 teaspoons
1-1/2 teaspoons	ACTIVE DRY YEAST	2 teaspoons
- or -	- or -	- or-
1 teaspoon	BREAD MACHINE/	1-1/2 teaspoons
	FAST RISE YEAST

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