WestBend 47413GY43 Mode D'emploi page 16

The following should be baked on setting 2, "French."
2 Pound Loaf
1 ¼ cups + 3 tbsp.
2 tbsp.
4 cups
2 tbsp.
2 tsp.
2 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.
2 Pound Loaf
1 ¼ cups + 3 tbsp.
1
1 ½ tbsp.
1 ½ tbsp.
2 tbsp.
4 ¼ cups
2 tbsp.
1 ½ tsp.
2 ¼ tsp.
-or-
2 tsp.
2 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.
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
1 ½ cups + 3 ½ tbsp.
2 ½ tbsp.
5 cups
2 ½ tbsp.
2 ½ tsp.
2 ½ tsp.
2.5 Pound Loaf
2 ¼ cups + ½ tbsp.
1
2 ¼ tbsp.
2 ¼ tbsp.
3 tbsp.
6 ½ cups
3 tbsp.
2 ¼ tsp.
1 tbsp. + ½ tsp.
-or-
3 tsp.
2.5 Pound Loaf
1 ½ cups + 3 tbsp.
1 cup
3 tbsp.
2 ¼ cups
2 ¾ cups
3 tbsp.
3 tbsp.
2 ¼ tsp.
1 tbsp. + ½ tsp.
-or-
3 tsp.