WestBend 41410 Mode D'emploi page 19

For all of the following recipes, follow these general guidelines. All Gluten free and
Low Carb breads should be baked on setting 7, "Gluten free." Gluten free
breads must first have liquid ingredients whisked together in a separate bowl to
ensure proper blending. Break eggs into a 2 cup measuring cup and add
recommended amount of water before mixing in the liquid ingredients. Use room
temperature ingredients, and if you notice issues with your loaves, reverse the
normal order of adding ingredients. Start with the yeast and dry ingredients, add half
the wet ingredients, and then start the cycle. Allow the ingredients to mix for several
minutes and gradually add the remaining wet ingredients.
2 Pound Loaf
1 cup + 2 tbsp.
3
4 tbsp.
1 tsp.
2 cups
¾ cups
¼ cup
⅔ cup
3 tbsp.
1 tbsp.
1 ½ tsp.
1 tbsp.
* Place eggs in measuring cup, then add water to the measuring cup, fill to 1 ¾ cup.
2 Pound Loaf
1 cup + 2 tbsp.
3
4 tbsp.
2 tsp.
2 cups
¾ cups
¼ cup
⅔ cup
3 tbsp.
1 tbsp.
1 ½ tsp.
1 tbsp.
1 tbsp.
*Place eggs in measuring cup, then add water to the measuring cup, fill to 1 ¾ cup.
English - 19
L C
OW ARB
Gluten free Bread
Lemon Poppyseed Gluten free Bread
Lemon Extract (Gluten free)
& G
LUTEN FREE
INGREDIENTS
Water*, 80° F
Eggs*
Melted Butter or Canola Oil
Cider Vinegar
White Rice Flour
Potato Starch Flour
Tapioca Flour
Non-fat Dry Milk
Sugar
Xanthan Gum
Salt
Active Dry Yeast
INGREDIENTS
Water*, 80° F
Eggs*
Melted Butter or Canola Oil
White Rice Flour
Potato Starch Flour
Tapioca Flour
Non-fat Dry Milk
Sugar
Xanthan Gum
Salt
Poppy Seeds
Active Dry Yeast