WestBend 41400 Instruction Manual - Page 18

1 Pound Loaf ¾ cup + 1 tbsp. 2 tbsp. 1 ½ tbsp. cup 1 ½ cup ¼ cup ¼ cup ¾ tsp. 1 tsp. -or¾ tsp. Sunflower Oat Wheat Bread INGREDIENTS Water, 80°F Honey Butter or Margarine Bread Flour Whole Wheat Flour Oats, quick or old-fashioned Sunflower Seeds, salted Salt Active Dry Yeast -or- Bread Machine Yeast 2 Pound Loaf 1 ½ cup + 2 tbsp. 4 tbsp. 3 tbsp. 1 cup 3 cup ½ cup ½ cup 1½ tsp. 2 tsp. -or1½ tsp. QUICK The following breads should be baked on setting 4, "Quick." Nuts can be added at the sound of the alert, or at the beginning with the rest of the ingredients. 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. English - 18