West Bend 41400 - Manual (Page 18)

18
Sunflower Oat Wheat Bread
1 Pound Loaf INGREDIENTS 2 Pound Loaf
¾ cup + 1 tbsp Water, 80° F 1 ½ cup + 2 tbsp
2 tbsp Honey 4 tbsp
1 ½ tbsp Butter or Margarine 3 tbsp
cup Bread Flour 1 cup
1 ½ cup Whole Wheat Flour 3 cup
¼ cup
Oats, quick or old-
fashioned
½ cup
¼ cup
Sunflower Seeds,
salted
½ cup
¾ tsp Salt 1½ tsp
1 tsp Active Dry Yeast 2 tsp
-or- -or- -or-
¾ tsp Bread Machine Yeast 1½ tsp
Q
UICK
For all of the following recipes, follow these general guidelines. The following breads
should be baked on setting 4, “Quick.”
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 “Color,” then select “Loaf” to size indicated in recipe.
Nut Bread
1.5 Pound Loaf INGREDIENTS
4 tbsp. Vegetable Oil
¾ cup Milk, 80° F
2 Eggs, Large
2½ cups All Purpose Flour
1 cup Sugar
2½ tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Salt
½ cup Chopped Nuts
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 1 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.