West Bend L5231 Raisin Bread, OLD Fashioned White Bread, Honey Oatmeal Bread

RECIPES

RAISIN BREAD	- Basic/specialty
1 Pound Loaf		INGREDIENTS		1½ Pound Loaf
6½ ounces (¾ cup + 1 tbsp.)		WATER, 75-85° F		9½ ounces (1 cup + 3 tbsp.)
1 tablespoon		BUTTER or MARGARINE		2 tablespoons
2 cups		BREAD FLOUR		3 cups
1 tablespoon		DRY MILK		1½ tablespoons
1 tablespoon		SUGAR		1½ tablespoons
1 teaspoon		SALT		1½ teaspoons
½ teaspoon		GROUND CINNAMON		1 teaspoon
1½ teaspoons		ACTIVE DRY YEAST		2 teaspoons
- or -			-OR-	- or-
1 teaspoon		BREAD MACHINE/FAST RISE YEAST		1½ teaspoons
½ cup		RAISINS***		¾ cup
¼ cup		CHOPPED NUTS, optional		¼ cup

Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic/specialty bread setting, desired crust color and timer, if being used. Turn on. Add raisins and nuts when alert sounds. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.

**SPECIAL TIP**: To make raisin bread overnight or without being present to add raisins and nuts, place around outside of edge of pan on top of dry ingredients away from yeast and not in contact with water in pan.

basic/specialty	OLD FASHIONED WHITE BREAD
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/FAST RISE YEAST	1½ teaspoons

Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic/specialty bread setting, desired crust color. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.

basic/specialty	HONEY OATMEAL BREAD
1 Pound Loaf	INGREDIENTS	1½ Pound Loaf
5½ ounces (⅔ cup)	MILK 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/FAST RISE YEAST	1½ teaspoons

Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic/specialty bread setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.

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