West Bend Automatic User Manual

DIJON RYE BREAD
The mustard is baked right into
1 Pound Loaf**
this bread! Great for ham sandwiches.
INGREDIENTS I Vz Found Loaf
5 ounces (I/2 cup + 2 Tbsp.)
WATER, 80°F 8 ounces (1 cup)
1 tablespoon
VEGETABLE OIL
1 tablespoon
1 tablespoon
MOLASSES
2 tablespoons
3 tablespoons
DIJON STYLE MUSTARD
'A cup
11/3 cups
BREAD FLOUR 1% cups
V2 cup
WHOLE WHEAT FLOUR
% cup
Vz cup
MEDIUM RYE FLOUR
3/4 cup
'/2 teaspoon
INSTANT COFFEE
1 teaspoon
% teaspoon
SALT 1 teaspoon
iy2 teaspoons
ACTIVE DRY YEAST
2 teaspoons
-Or-
-Or-
-Or-
1 teaspoon
FAST RISE YEAST 1 '/2 teaspoons
BREAD SELECT SETTINGS TO USE: Basic, Basic Rapid, ® Timer
1. Add water, vegetable oil, molasses and Dijon mustard to bread pan.
2. Add bread flour, whole wheat flour, rye flour, instant coffee and salt to pan. Tap pan to settle dry
ingredients, then level dry ingredients, pushing some of the flour mixture into the corners.
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. Program TIMER if being
used. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program into con
trol. 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:
PUMPERNICKEL BREAD
A little bit of cocoa gives this bread
1 Pound LoaP*
its characteristic dark color. A
INGREDIENTS
good bread for a hearty sandwich.
IV2 Pound Loaf
5 ounces (Vz cup + 2 Tbsp.) WATER, 80°F 8I/2 ounces (1 cup -I-1 Tbsp.)
1 '/2 tablespoons
MOLASSES 2 tablespoons
IV2 cups BREAD FLOUR
2'A cups
1/3 cup
MEDIUM RYE FLOUR 'A cup
1/3 cup
WHOLE WHEAT FLOUR '/z cup
1 tablespoon COCOA, unsweetened
2 tablespoons
1 teaspoon
SALT 1 'A teaspoons
2 tablespoons, cut into 4 pieces BUTTER or MARGARINE
3 tablespoons, cut into 4 pieces
1 Vz teaspoons
ACTIVE DRY YEAST 2 teaspoons
-Or-
-Or- -Or-
% teaspoon
FAST RISE YEAST 1 'A teaspoons
45

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