West Bend Automatic User Manual

WHOLE WHEAT OAT BRAN BREAD
A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes
into a nice loaf with a light texture.
1 Pound LoaP* INGREDIENTS IV2 Pound Loaf
7 ounces (% cup + 2 Tbsp.)
WATER, 80°F
9 ounces (1 cup + 2 Tbsp.)
I tablespoon
HONEY
Wi tablespoons
1 Va cups
BREAD FLOUR
11/2 cups
y4 cup
WHOLE WHEAT FLOUR
I 'A cups
1/3 cup
DRY OAT BRAN CEREAL, 1/2 cup
as for cooking hot cereal
I tablespoon
DRY MILK I '/2 tablespoons
I teaspoon SALT I '/2 teaspoons
2 teaspoons, cut into 4 pieces
BUTTER or MARGARINE I tablespoon, cut into 4 pieces
172 teaspoons
ACTIVE DRY YEAST 2 teaspoons
-Or-
-Or- -Or-
1 teaspoon FAST RISE YEAST
E/2 teaspoons
BREAD SELECT SETTINGS TO USE: Whole Wheat, Whole Wheat Rapid, ® Timer
1. Add water and honey to bread pan.
2. Add bread flour, whole wheat flour, oat bran cereal, dry milk and salt to pan. Tap pan to settle dry
ingredients, then level dry ingredients, pushing some of the flour mixture into the corners. Place a piece
of butter into each corner of pan on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for either WHOLE WHEAT or WHOLE WHEAT RAPID, then program desired Bread Color setting.
Program TIMER if being used. Press START/STOP button to turn bread maker on. Press LOCK button
to 'lock' program into control. When loaf is done, hold LOCK button down for 3 seconds or until word
'lock' disappears from display. Then turn bread maker off by holding START/STOP button down for 3
seconds or until the red signal light goes out. Remove bread pan using pot holder. Invert pan to remove
loaf of bread and cool on rack before slicing.
**If making a 1 pound loaf, use Light or Medium Bread Color setting to prevent overbrowning of the
smaller loaf.
Notes:
FRENCH BREAD SETTING RECIPES
• The recipes in this section can be made at the ERENCH Bread Select setting. The Delay Start Timer
can be used with the recipes with the ® Timer symbol.
• Either Active Dry Yeast or Fast Rise Yeast can be used in the recipes. Make sure you measure the correct
amount for the type of yeast you are using. Mismeasuring the wrong amount can affect the size of the
loaf, and cause the loaf to rise too high and bake into the cover.
• Start with the MEDIUM Bread Color setting the fi rst time you make one of these recipes for the iy2 pound
loaf size. Make a comment m the Notes section at the bottom of each recipe if you wish to use the LIGHT
or DARK Bread Color setting the next time you prepare the recipe. When making the I pound loaf size,
you may wish to start with the LIGHT Bread Color setting, making a comment in the Notes section if
the MEDIUM Bread Color setting should be used the next time. If you feel the crust is too thick, use a
lighter Bread Color setting the next time for a softer crust.
FRENCH BREAD
Crusty on the outside, chewy on the inside. Just the way it should be!
I Pound LoaP* INGREDIENTS IV2 Pound Loaf
7 ounces (% cup + 2 Tbsp.)
IVi cups
I teaspoon
WATER, 80°F
BREAD FLOUR
SUGAR
51
9Vi ounces (I cup + 3 Tbsp.)
3'/2 cups
I'/2 teaspoons

West Bend Automatic Specifications

General

Brand	West Bend
Model	Automatic
Category	Bread Maker
Language	English