West Bend L4805 Guide de dépannage télécharger pdf (Page 29)

1½ tablespoons SUGAR 2 tablespoons

½ teaspoon SALT 1 teaspoon

1 teaspoon CARAWAY SEED (optional) 2 teaspoons

2 teaspoons BUTTER or MARGARINE 1 tablespoon

1½ teaspoons ACTIVE DRY YEAST 2 teaspoons

---or--- ---or--- ---or---

1 teaspoon BREAD MACHINE/ 1½ teaspoons

FAST RISE YEAST

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan, if included in recipe.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

DIJON RYE BREAD

The mustard is baked right into this bread! Great for ham sandwiches.

1 Pound Loaf** INGREDIENTS 1½ Pound Loaf

5 ounces (½ cup + 2 Tbsp.) WATER, 95°F/35°C 8 ounces (1 cup)

1 tablespoon VEGETABLE OIL 1 tablespoon

1 tablespoon MOLASSES 2 tablespoons

3 tablespoons DIJON STYLE MUSTARD ¼ cup

1⅓ cups ALL PURPOSE or 1¾ cups

BREAD FLOUR

½ cup WHOLE WHEAT FLOUR ¾ cup

½ cup MEDIUM RYE FLOUR ¾ cup

½ teaspoon INSTANT COFFEE 1 teaspoon

¾ teaspoon SALT 1 teaspoon