Westbend HI-RISE Manual De Instrucciones página 19

1.0 Pound Loaf
½
cup + 1 tbsp.
1
2 tbsp.
1 tsp.
1 tbsp.
1 cup
1 cup
3 tsp.
For all of the following recipes, follow these general guidelines. The following should be
baked on setting 3, "French."
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter
the butter or margarine and add to the corners. Make an impression in the center of the
dry ingredients and add the yeast. Close the lid, select "Menu," choose setting desired,
select "TEMP," then select "Loaf" to size indicated in recipe.
1.0 Pound Loaf
½
cup + 3 tbsp.
1 tbsp.
2 cups
1 tbsp.
1 tsp.
1 tsp.
For all of the following recipes, follow these general guidelines. The following should be
baked on setting 4, "Super Rapid." Many recipes can be converted to the Super Rapid
cycle. Use your recipe of choice and add an additional teaspoon of yeast for those recipes
using yeast. DO NOT use any quick bread recipes on this setting.
1.0 Pound Loaf
½
cup + 1 tbsp.
1
1 tbsp.
1 tbsp.
2 cups
2 tbsp.
1 tsp.
2 tsp.
Corn Bread
INGREDIENTS
Milk, 80° F
Egg
Butter or Margarine
Salt
Sugar
Bread Flour
Cornmeal
Baking Powder
F
RENCH
French Bread
INGREDIENTS
Water
, 80° F
Butter or Margarine
Bread Flour
Sugar
Salt
Active Dry Yeast
S R
UPER
Basic Super Rapid Bread
INGREDIENTS
Water, 80° F
Egg
Butter or Margarine
Dry Milk
Bread Flour
Sugar
Salt
Active Dry Yeast
19
1½ cups + 3 tbsp.
APID
2.5 Pound Loaf
1
cup + 7 tsp.
1
3 tbsp.
1 tsp.
2 tbsp.
2 cups
2 cups
4 tsp.
2.5 Pound Loaf
3 tsp.
4 cups
2 tbsp.
1 ½ tsp.
1¾ tsp.
2.5 Pound Loaf
1
cup + 4 tbsp.
1
3 tbsp.
3 tbsp.
4 cups
4 tbsp.
1 ½ tsp.
3 ½ tsp.