West Bend 41200CF, L5762 Nut Bread Flavor Variations, Brown Classic Rye Bread, 1½ Pound Loaf

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	WATER, 80° F	12 oz. (1½ cups)
Tbsp.)
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	2 Tsp.
	YEAST

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