West Bend Automatic User Manual

CINNAMON OATMEAL RAISIN BREAD
A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick
cooking oats, not instant oatmeal.
1 Pound LoaP* INGREDIENTS V-h Pound Loaf
772 ounces (78 cup + 1 Tbsp.)
MILK
10 ounces (TA cups)
2 cups
BREAD ELOUR
3 cups
72 cup
OATS, quick or
3/4 cup
old-fashioned
1 tablespoon
BROWN SUGAR, packed
2 tablespoons
1 teaspoon
SALT
172 teaspoons
1 teaspoon
GROUND CINNAMON
172 teaspoons
1 tablespoon, cut into 4 pieces
BUTTER or MARGARINE
2 tablespoons, cut into 4 pieces
172 teaspoons
ACTIVE DRY YEAST 274 teaspoons
-Or-
-Or-
-Or-
1 teaspoon
EAST RISE YEAST 172 teaspoons
1/3 cup
RAISINS
72 cup
BREAD SELECT SETTING TO USE; Sweet
1. Add milk to bread pan.
2. Add bread flour, oats, brown sugar, salt and cinnamon 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 hutter 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 SWEET, then program desired Bread Color setting. Press START/STOP button to turn bread maker
on. Press LOCK button to 'lock' program into control. After 17 minutes, audible alert will sound to add
the raisins. Open cover and add the raisins. Close cover. 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 hread 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:
HERB 'N SUNFLOWER SEED BREAD
A combination of bread flour, whole wheat flour, wheat germ, herbs and sunflower meats makes this an
unusual, but tasty bread with a crunch! A hearty, yet light textured bread worth trying.
1 Pound LoaP* INGREDIENTS V-k Pound Loaf
7 ounces (14 cup + 2 Tbsp.)
1'A cups
% cup
3 tablespoons
l'/2 tablespoons
1 tablespoon
% teaspoon
1 teaspoon
% teaspoon
1 '/2 tablespoons, cut into 4 pieces
1 teaspoon
WATER, 80°E
BREAD ELOUR
WHOLE WHEAT FLOUR
WHEAT GERM
DRY MILK
BROWN SUGAR, packed
SALT
LEAF BASIL, optional
LEAF THYME, optional
BUTTER or MARGARINE
ACTIVE DRY YEAST
55
972 ounces (I cup -t- 3 Tbsp.)
1% cups
UA cups
'A cup
2 tablespoons
IV2 tablespoons
1 teaspoon
172 teaspoons
1 teaspoon
2 tablespoons, cut into 4 pieces
2 teaspoons

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