West Bend Breadmaker - Specialty Bread Recipes

English - 16
FRENCH
The following should be baked on setting 2, “French.”
French Bread
1.0 Pound Loaf INGREDIENTS 2.5 Pound Loaf
½ cup + 3 tbsp. Water, 80° F
1½ cups + 3 tbsp.
1 tbsp. Butter or Margarine 3 tbsp.
2 cups Bread Flour 4 ⅔ cup
1 tbsp. Sugar 2 tbsp.
1 tsp. Salt 1¾ tsp.
1 tsp. Active Dry Yeast 1¾ tsp.
WHOLE WHEAT
The following recipes should be baked on setting 3, “Whole wheat.”
If the bread collapses during the baking period, add 1 or 1½ tablespoons vital wheat
gluten to the recipe for respective loaf size to prevent this from happening. Vital wheat
gluten can be found at most health food stores.
100% Whole Wheat Bread
1.5 Pound Loaf INGREDIENTS 2.0 Pound Loaf
1 cup + 2 tbsp. Water, 80° F 1¼ cups + 3 tbsp.
1 Egg, Large 1
1 tbsp. Molasses 1½ tbsp.
1 tbsp. Honey 1½ tbsp.
2 tbsp. Butter or Margarine 2 tbsp.
3 ⅓ cups Whole wheat Flour 4¼ cups
2 tbsp. Dry Milk 2 tbsp.
1¼ tsp. Salt 1½ tsp.
2 tsp. Active Dry Yeast 2¼ tsp.
-or- -or- -or-
1½ tsp. Bread Machine/Fast Rise Yeast 2 tsp.
Wheat ‘N Yogurt Bread
1.5 Pound Loaf INGREDIENTS 2.0 Pound Loaf
1 cup Water, 80° F 1 cup + 2 tbsp.
½ cup Plain Nonfat Yogurt ⅔ cup
2 tbsp. Butter or Margarine 2 tbsp.
1 1/3 cups Bread Flour 1 ½ cups
2 cups Whole wheat Flour 2 ¾ cups
2 tbsp. Dry Milk 2 tbsp.
2 tbsp. Brown Sugar, Packed 2 tbsp.
1 ¼ tsp. Salt 1 ½ tsp.
2 tsp. Active Dry Yeast 2 ¼ tsp.
-or- -or- -or-
1 ½ tsp. Bread Machine/Fast Rise Yeast 2 tsp.