West Bend 41300B, L5815 instruction manual Basic Super Rapid Bread, 100% Whole Wheat Bread

SUPER RAPID

For all of the following recipes, follow these general guidelines. The following should be baked on setting 4, “Super Rapid.” Many recipes can be converted to the Super Rapid cycle. Use your recipe of choice and add an additional teaspoon of yeast for those recipes using yeast. DO NOT use any quick bread recipes on this setting.

Basic Super Rapid Bread

1.0 Pound Loaf	INGREDIENTS	2.5 Pound Loaf
½ cup + 1 tbsp.	Water, 80°F	1 cup + 4 tbsp.
1	Egg	1
1 tbsp.	Butter or Margarine	3 tbsp.
1 tbsp.	Dry Milk	3 tbsp.
2 cups	Bread Flour	4 ￿ cups
2 tbsp.	Sugar	4 tbsp.
1 tsp.	Salt	1 ½ tsp.
2 tsp.	Active Dry Yeast	3 ½ tsp.

WHOLE WHEAT

For all of the following recipes, follow these general guidelines. The following recipes should be baked on setting 5, “Whole Wheat.”

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.

If the bread collapses during the baking period, add 1 or 1½ tablespoons vital wheat gluten to the recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found at most health food stores.

100% Whole Wheat Bread

1.5 Pound Loaf	INGREDIENTS	2.0 Pound Loaf
1 cup + 2 tbsp.	Water, 80°F	1¼ cups + 3 tbsp.
1	Egg, Large	1
1 tbsp.	Molasses	1½ tbsp.
1 tbsp.	Honey	1½ tbsp.
2 tbsp.	Butter or Margarine	2 tbsp.
3 ￿ cups	Whole Wheat Flour	4¼ cups
2 tbsp.	Dry Milk	2 tbsp.
1¼ tsp.	Salt	1½ tsp.
2 tsp.	Active Dry Yeast	2¼ tsp.
-or-	-or-	-or-
	Bread Machine/Fast
1½ tsp.	Rise Yeast	2 tsp.

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