WestBend 41067 Instruction Manual - Page 31

quick bread ■■■ NUT BREAD 4 tablespoons 6 ounces (3/4 cup) 2 1/2 cup 2 cups 3/4 cup 1 teaspoon '/2 teaspoon 1/2 teaspoon INGREDIENTS VEGETABLE OIL MILK EGGS, large, slightly beaten CHOPPED NUTS ALL PURPOSE FLOUR SUGAR BAKING POWDER BAKING SODA SALT This the master recipe from which variations can be created. See flavor variations below. n Grease inside of pan and knead bar generously with vegetable shortening. Add ingredients to bread pan in order listed. Lock pan into bread maker. Program for quick bread setting. Turn on. The ingredients will be mixed and then the bread will be baked. El After 2-3 minutes of mixing, use a rubber scraper to clean 1,1„r rO ides of pan. Do not remove pan to scrape sides, leave pan locked in place when scraping off sides. KI When done, turn off, unlock pan and remove with oven mitts. Allow bread to cool in pan on rack at least 15 minutes. You may wish to run a smooth edged plastic spatula around edge of bread to help loosen from pan before removing. Cool completely on rack before slicing. NUT BREAD FLAVOR VARIATIONS • Banana Nut: Replace vegetable oil with '/2 cup softened butter or margarine, cut into small pieces for thorough blending; eliminate milk; add 1'/4 cups mashed ripe banana (about 2 medium size bananas). • Cherry Pecan: Reduce milk to '/2 cup; use chopped pecans for chopped nuts; add 1/2 cup chopped maraschino cherries, well drained. • Cranberry Nut: Reduce milk to 1/2 cup and add 1 cup coarsely chopped cranberries. • Date Nut: Reduce milk to '/2 cup. Soak '/2 cup chopped dates in '/3 cup hot water for at least 5 minutes to soften before adding to pan. Be sure to soften dates to prevent possible wedging between end of bar and side of pan. 30