West Bend Automatic User Manual

OATMEAL BREAD
A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender.
Use old-fashioned or quick cooking oats, not instant oatmeal.
1 Pound Loaf** INGREDIENTS IV2 Found Loaf
7 ounces QM cup + 2 Tbsp.)
MILK 9 ounces (I cup + 2 Tbsp.)
2 cups
BREAD FLOUR
272 cups
1/2 cup
OATS, quick or
old-fashioned
74 cup
1 tablespoon
BROWN SUGAR, packed
2 tablespoons
1 teaspoon
SALT
172 teaspoons
I tablespoon, cut into 4 pieces
BUTTER or MARGARINE
2 tablespoons, cut into 4 pieces
11/2 teaspoons
ACTIVE DRY YEAST 274 teaspoons
-Or-
-Or-
-Or-
I teaspoon
FAST RISE YEAST 172 teaspoons
BREAD SELECT SETTINGS TO USE: Basic, Basic Rapid
1. Add milk to bread pan.
2. Add bread flour, oats, brown sugar and salt to pan. Tap pan to settle ingredients, then level dry ingre
dients, 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 BASIC or BASIC RAPID, then program desired Bread Color setting. 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:
HONEY OATMEAL BREAD
Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light
textured bread with a crispy crust. A good, all-purpose bread.
I Pound Loaf** INGREDIENTS IVz Pound Loaf
572 ounces (2/3 cup)
WATER, 80°E 772 ounces (7 ounces + 1 Tbsp.)
2 tablespoons
HONEY
3 tablespoons
172 cups
BREAD FLOUR 2 cups
% cup
OATS, quick or old-fashioned
1 cup
1 tablespoon
DRY MILK
172 tablespoons
Tt teaspoon
SALT 174 teaspoons
I tablespoon, cut into 4 pieces
BUTTER or MARGARINE
172 tablespoons, cut into 4 pieces
172 teaspoons
ACTIVE DRY YEAST 2 teaspoons
-Or-
-Or- -Or-
I teaspoon
FAST RISE YEAST
172 teaspoons
41

West Bend Automatic Specifications

General

Model	Automatic
Number of Programs	12
Power	600 Watts
Non-stick Pan	Yes
Viewing Window	Yes
Capacity	2 lbs
Loaf Size	1.5, 2 lbs
Delay Timer	Yes
Keep Warm Function	Yes
Settings	Basic, French, Whole Wheat, Sweet, Dough, Gluten Free, Rapid Bake, Cake, Jam, Bake