West Bend L5689A - Manual (Page 17)

17
NUT BREAD FLAVOR VARIATIONS
Banana Nut:
Replace vegetable oil with ½ cup softened butter or margarine, cut
into small pieces for thorough blending; reduce milk to 2 tablespoons; add 1⅓ cups
mashed ripe banana (about 2 medium).
Cherry Pecan:
Reduce milk to ½ cup; use chopped pecans for chopped nuts; add ½
cup chopped maraschino cherries, well drained.
Cranberry Nut:
Reduce milk to ½ cup and add 1 cup coarsely chopped cranberries.
Date:
Omit chopped nuts and add ¾ cup chopped dates and ½ teaspoon ground
nutmeg.
BROWN
CLASSIC RYE BREAD
A light, but hearty rye that can be prepared with or without caraway seed depending
on your pleasure.
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
10 oz. (1¼ cups + 1
Tbsp.) WATER, 80° F 12 oz. (1½ cups)
1 Tbsp. BUTTER or MARGARINE 1 Tbsp.
2⅓ Cups BREAD FLOUR 3 Cups
1 Cup MEDIUM RYE FLOUR 1¼ Cups
2 Tbsp. DRY MILK 2 Tbsp.
1½ Tbsp. SUGAR 1½ Tbsp.
1¼ Tsp. SALT 1½ Tsp
2 Tsp. CARAWAY SEED, optional 2 Tsp.
2 Tsp. ACTIVE DRY YEAST 2¼ Tsp.
-or- -or- -or-
1½ Tsp. BREAD MACHINE/FAST RISE
YEAST
2 Tsp.