West Bend 41413 - Super Rapid and Sandwich Bread; Gluten-Free, Low Carb, and Pasta

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SUPER RAPID
For all of the following recipes, follow these general guidelines. The following should
be baked on setting 5, “Super rapid.” Many recipes can be converted to the Super
rapid cycle. Use your recipe of choice and add an additional teaspoon of yeast for
those recipes using yeast. DO NOT use any quick bread recipes on this setting.
Basic Super Rapid Bread
1.5 Pound Loaf INGREDIENTS 2 Pound Loaf
¾ cup Water, 80° F 1 cup
1 Egg 1
2 tbsp. Butter or Margarine 3 tbsp.
2 tbsp. Dry Milk 2 ½ tbsp.
2 ¾ cups + 2 tbsp. Bread Flour 3 ¾ cups + 2 tbsp.
3 tbsp. Sugar 3 ½ tbsp.
1 ½ tsp. Salt 1 ½ tsp.
2 ½ tsp. Active Dry Yeast 3 tsp.
Or Or Or
2 tsp. Bread Machine Yeast 2 ½ tsp.
SANDWICH
The following recipe should be baked on setting 6, “Sandwich.”
Sandwich White Bread
1.5 Pound Loaf INGREDIENTS 2 Pound Loaf
1 cup Water, 80° F 1 ⅓ cups
2 tbsp. Butter or Margarine 2 ½ tbsp.
2 tbsp. Dry Milk 2 ½ tbsp.
2 ¾ cups + 2 tbsp. Bread Flour 3 ¾ cups
2 tbsp. Sugar 3 tbsp.
1 ½ tsp. Salt 1 ½ tsp.
1 tsp. Active Dry Yeast 1 ¼ tsp.
Or
¾ tsp. Bread Machine Yeast 1 tsp.
LOW CARB & GLUTEN-FREE
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.