Recipes - WestBend 41410 Mode D'emploi

Pre-packaged bread mixes can be used in your breadmaker. Simply follow the
instructions given for the specific bread mix. Unless otherwise stated for the bread
mix, use the 1.5 lb. setting for loaf size. Follow standard practices; liquid ingredients
into the bread pan first, then dry ingredients with the yeast, if required, going in last.
Following are some made-from-scratch bread recipes to get you started. A
supplemental recipe book is also available at www.westbend.com, in our care and
use manuals section under support.
For All Settings: 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 "Color," then select "Loaf" to size
indicated in recipe.
The following breads should be baked on setting 1, "Basic."
1.5 Pound Loaf
1¼ cups + 2 tbsp.
2 tbsp.
3 ⅓ cups
1½ tbsp.
1¼ tsp.
2 tsp.
-or-
1½ tsp.
1.5 Pound Loaf
1 ¼
cup
2 tbsp.
3 ⅓ cups
2 tbsp.
1 tbsp.
1 tbsp.
1 ¼ tsp.
½ - 1 tsp.
2 tsp.
-or-
1½ tsp.
English - 14
R
ECIPES
B
ASIC
Old Fashioned White Bread
INGREDIENTS
Milk, 80° F
Butter or Margarine
Bread Flour
Sugar
Salt
Active Dry Yeast
-or-
Bread Machine/Fast Rise Yeast
Garlic Bread
INGREDIENTS
Water, 80° F
Butter or Margarine
Bread Flour
Dry Milk
Dried Parsley Flakes
Sugar
Salt
Garlic Powder
Active Dry Yeast
-or-
Bread Machine/Fast Rise Yeast
2.0 Pound Loaf
1½ cups + 2 tbsp.
2 tbsp.
4 cups
2 tbsp.
1½ tsp.
2¼ tsp.
-or-
2 tsp.
2.0 Pound Loaf
1
½
cups
2 tbsp.
4 cups
2 tbsp.
1 ½ tbsp.
1 ½ tbsp.
1 ½ tsp.
1 - 1 ½ tsp.
2 ¼ tsp.
-or-
2 tsp.