WestBend 41088 Instruction Manual - Page 39

Bread, Flavor, Variations

Get WestBend 41088 PDF manuals and user guides View all WestBend 41088 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 39 highlights

CIV;Ncl Nnl nn •e:r ••• NUT BREAD ••• This is the master recipe of which variations can be created as provided below. Always make sure to grease the inside of pan and knead bars with shortening before adding ingredients and allow bread to cool in pan on rack for at least 15 minutes to ensure good release. INGREDIENTS 4 tablespoons 6 ounces ( 3/ 4 cup) 2 '/2 cup 272 cups 1 cup 2'/2 teaspoons '/2 teaspoon 1 teaspoon VEGETABLE OIL MILK EGGS, large, slightly beaten CHOPPED NUTS ALL PURPOSE FLOUR SUGAR BAKING POWDER BAKING SODA SALT BREAD SELECT SETTING TO USE: quick bread Ei Grease inside of pan and knead bars generously with vegetable shortening. ® Add all ingredients in order listed above to pan. Lock pan into bread maker. 4 Bake 60 to 70 minutes or until done. Set a separate timer for minimum baking time, or use alerts that sound after 54, 64, 74 and 84 minutes of baking. The oven will stay on for a total of 94 minutes. Check doneness by inserting toothpick in center of crack. Toothpick should come out clean. ▪ Program for quick bread. Turn bread maker on. The ingredients will be mixed and then the bread will be baked. During the mixing period, use a rubber scraper to clean off flour from sides of pan. Do not remove pan to scrape sides, leave pan locked in place when scraping flour off sides. n When done, turn off, and remove pan using oven mitts. Allow bread to cool in pan on rack at least 15 minutes before attempting to remove. 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: Cranberry Nut: Replace vegetable oil with 12 cup softened butter or margarine, cut into small pieces for thorough blending; reduce milk to 2 tablespoons; add 1'/3 cups mashed ripe banana (about 2 medium size bananas). Cherry Pecan: Reduce milk to 12 cup; use chopped pecans for chopped nuts; add '/2 cup chopped maraschino cherries, well drained. Reduce milk to '/2 cup and add 1 cup coarsely chopped cranberries. • Date Nut: Reduce milk to 1/2 cup. Soak 12 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 bars and side of pan. 38

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
•e:r
•••
NUT
BREAD
•••
This
is
the
master
recipe
of
which
variations
can
be
created
as
provided
below.
Always
make
sure
to
grease
the
inside
of
pan
and
knead
bars
with
shortening
before
adding
ingredients
and
allow
bread
to
cool
in
pan
on
rack
for
at
least
15
minutes
to
ensure
good
release.
INGREDIENTS
4
tablespoons
6
ounces
(
3
/
4
cup)
2
'/2
cup
272
cups
1
cup
2'/2
teaspoons
'/2
teaspoon
1
teaspoon
VEGETABLE
OIL
MILK
EGGS,
large,
slightly
beaten
CHOPPED
NUTS
ALL
PURPOSE
FLOUR
SUGAR
BAKING
POWDER
BAKING
SODA
SALT
BREAD
SELECT
SETTING
TO
USE:
quick
bread
Ei
Grease
inside
of
pan
and
knead
bars
generously
with
vegetable
shortening.
®
Add
all
ingredients
in
order
listed
above
to
pan.
Lock
pan
into
bread
maker.
▪
Program
for
quick
bread.
Turn
bread
maker
on.
The
ingredients
will
be
mixed
and
then
the
bread
will
be
baked.
During
the
mixing
period,
use
a
rubber
scraper
to
clean
off
fl
our
from
sides
of
pan.
Do
not
remove
pan
to
scrape
sides,
leave
pan
locked
in
place
when
scraping
fl
our
off
sides.
4
Bake
60
to
70
minutes
or
until
done.
Set
a
separate
timer
for
minimum
baking
time,
or
use
alerts
that
sound
after
54,
64,
74
and
84
minutes
of
baking.
The
oven
will
stay
on
for
a
total
of
94
minutes.
Check
doneness
by
inserting
toothpick
in
center
of
crack.
Toothpick
should
come
out
clean.
n
When
done,
turn
off,
and
remove
pan
using
oven
mitts.
Allow
bread
to
cool
in
pan
on
rack
at
least
15
minutes
before
attempting
to
remove.
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
12
cup
softened
but-
ter
or
margarine,
cut
into
small
pieces
for
thor-
ough
blending;
reduce
milk
to
2
tablespoons;
add
1'/3
cups
mashed
ripe
banana
(about
2
medium
size
bananas).
Cherry
Pecan:
Reduce
milk
to
12
cup;
use
chopped
pecans
for
chopped
nuts;
add
'/2
cup
chopped
maraschino
cherries,
well
drained.
Cranberry
Nut:
Reduce
milk
to
'/2
cup
and add
1
cup
coarsely
chopped
cranberries.
•
Date
Nut:
Reduce
milk
to
1
/
2
cup.
Soak
12
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
bars
and
side
of
pan.
CIV;Ncl
Nnl
nn
38