West Bend L5815, 41300B instruction manual French Bread, French Garlic Bread Pound Loaf

NUT BREAD FLAVOR VARIATIONS

Banana Nut: Replace vegetable oil with ½ cup softened butter or margarine, cut into small pieces for thorough blending; reduce milk to 2 tablespoons; add 1￿ cups mashed ripe banana (about 2 medium).

Cherry Pecan: Reduce milk to ½ cup; use chopped pecans for chopped nuts; add ½ cup chopped maraschino cherries, well drained.

Cranberry Nut: Reduce milk to ½ cup and add 1 cup coarsely chopped cranberries.

Date: Omit chopped nuts and add ¾ cup chopped dates and ½ teaspoon ground nutmeg.

FRENCH

For all of the following recipes, follow these general guidelines. The following should be baked on setting 3, “French.”

Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter the butter or margarine and add to the corners. Make an impression in the center of the dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired, select “Temp,” then select “Loaf” to size indicated in recipe.

French Bread

1.0 Pound Loaf	INGREDIENTS	2.0 Pound Loaf
¾ cup + 2 tbsp	Water, 80°F	1 ½ cup + 1 tbsp
1 ½ tsp	Butter or Margarine	1 ½ tbsp
2 ½ cup	Bread Flour	4 ¼ cup
1 tsp	Sugar	2 tsp
¾ tsp	Salt	1 ½ tsp
1 tsp	Active Dry Yeast	2 ¼ tsp
-or-	-or-	-or-
¾ tsp	Bread Machine Yeast	2 tsp

		French Garlic Bread
1.0 Pound Loaf		INGREDIENTS	2.0 Pound Loaf
¾ cup + 1 tbsp		Water, 80°F	1 ½ cup + 2 tbsp
2 tsp		Butter or Margarine	4 tsp
2 ¼ cup		Bread Flour	4 ½ cup
1 ½ tsp		Chopped Green Onion	3 tsp
		Tops
1 tsp		Chopped Garlic Cloves	2 tsp
1 tsp		Sugar	2 tsp
¾ tsp		Salt	1 ½ tsp
1 ½ tsp		Active Dry Yeast	3 tsp
-or-		-or-	-or-
1 tsp		Bread Machine Yeast	2 tsp
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