West Bend L5689A Manuel D'instructions page 15

Crusty on the outside, chewy on the inside. Just the way it should be!
1½ Pound Loaf
10½ oz. (1¼ cups + 1
Tbsp.)
1 Tbsp.
3 ⅓ Cups
1½ Tsp.
1¼ Tsp.
2 Tsp.
-or-
1½ Tsp.
A dense bread, packed with fiber since all whole-wheat flour is used. A longer
kneading cycle at the "WHEAT" setting will provide great results. 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.
1½ Pound Loaf
9 oz. (1 cup + 2 Tbsp.)
1
1 Tbsp.
1 Tbsp.
2 Tbsp.
3 ⅓ Cups
2 Tbsp.
1¼ Tsp.
2 Tsp.
-or-
1½ Tsp.
FRENCH
French Bread
INGREDIENTS
WATER, 80° F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE
YEAST
WHOLEWHEAT
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
15
2 Pound Loaf
12½ oz. (1½ cups +
1 Tbsp.)
1½ Tbsp.
4¼ Cups
2 Tsp.
1½ Tsp.
2¼ Tsp.
-or-
2 Tsp.
2 Pound Loaf
11½ oz. (1¼ cups +
3 Tbsp.)
1
1½ Tbsp.
1½ Tbsp.
2 Tbsp.
4¼ Cups
2 Tbsp.
1½ Tsp
2¼ Tsp.
-or-
2 Tsp.