WestBend 41410 Mode D'emploi page 16

The following should be baked on setting 2, "French."
1.0 Pound Loaf
½
cup + 3 tbsp.
1 tbsp.
2 cups
1 tbsp.
1 tsp.
1 tsp.
The following recipes should be baked on setting 3, "Whole wheat."
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.
1.5 Pound Loaf
1 cup + 2 tbsp.
1
1 tbsp.
1 tbsp.
2 tbsp.
3 ⅓ cups
2 tbsp.
1¼ tsp.
2 tsp.
-or-
1½ tsp.
1.5 Pound Loaf
1 cup
½ cup
2 tbsp.
1 1/3 cups
2 cups
2 tbsp.
2 tbsp.
1 ¼ tsp.
2 tsp.
-or-
1 ½ tsp.
English - 16
F
RENCH
French Bread
INGREDIENTS
Water, 80° F
Butter or Margarine
Bread Flour
Sugar
Salt
Active Dry Yeast
W
HOLE WHEAT
100% Whole Wheat Bread
INGREDIENTS
Water, 80° F
Egg, Large
Molasses
Honey
Butter or Margarine
Whole wheat Flour
Dry Milk
Salt
Active Dry Yeast
-or-
Bread Machine/Fast Rise Yeast
Wheat 'N Yogurt Bread
INGREDIENTS
Water, 80° F
Plain Nonfat Yogurt
Butter or Margarine
Bread Flour
Whole wheat Flour
Dry Milk
Brown Sugar, Packed
Salt
Active Dry Yeast
-or-
Bread Machine/Fast Rise Yeast
2.5 Pound Loaf
1½ cups + 3 tbsp.
3 tbsp.
4 ⅔ cup
2 tbsp.
1¾ tsp.
1¾ tsp.
2.0 Pound Loaf
1¼ cups + 3 tbsp.
1
1½ tbsp.
1½ tbsp.
2 tbsp.
4¼ cups
2 tbsp.
1½ tsp.
2¼ tsp.
-or-
2 tsp.
2.0 Pound Loaf
1 cup + 2 tbsp.
⅔ cup
2 tbsp.
1 ½ cups
2 ¾ cups
2 tbsp.
2 tbsp.
1 ½ tsp.
2 ¼ tsp.
-or-
2 tsp.