West Bend L5005 Instruction Manual

23, 22 GARLIC BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 3⅓ cups 2 tablespoons 1 tablespoon 1½ tablespoons 1¼ teaspoons ½ teaspoons 2 teaspoons - or – 1½ teaspoons WATER, 27° °° ° F BUTTER or MARGARINE ALL PURPOSE…

6, 5 Butter, margarine and solid shortening are interchangeable in recipes. You may wish to cut butter and margarine into four (4) pieces for faster blending during the knead cycle. Low-fat or fat-free bread can be made by substituting equal amounts of unsweetened applesauce …

22, 21 HONEY OATMEAL BREAD Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10 ounces (1¼ cups) 2 tablespoons 2 tablespons 2⅓ cups 1 cup 2 tablespoons 1¼ teaspoons 2 teaspoons - or – 1½ teas…

27, 26 RAISIN BREAD 1½ Pound Loaf INGREDIENTS 2 Pound Loaf 10½ ounces (1¼ cups + 1 tbsp.) 2 tablespoons 3⅓ cups 2 tablespoons 2 tablespoons 1½ teaspoons 1 teaspoon 2 teaspoons - or – 1½ teaspoons ¾ cup ¼ cup WATER, 27° °° ° C BUTTER or MARGARINE ALL PURPOSE or BR…

18, 17 NUTRITIONAL INFORMATION Nutritional information was calculated using butter and whole milk when called for in the recipes and is based on a ½- inch thick slice of bread. For less calories and total fat, you may substitute margarine for butter and low-fat milk for whole milk. …

33, West Bend L5005 32 • Dough can be refrigerated up to three (3) to four (4) days for later use if desired. Simply remove dough from pan and place into an oiled bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic bag and seal. Check dough daily and punch…