West Bend L5811A, 41400 instruction manual Sunflower Oat Wheat Bread, Nut Bread, Quick

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-	½ cup
	fashioned
¼ cup	Sunflower Seeds,	½ cup
	salted
¾ tsp	Salt	1½ tsp
1 tsp	Active Dry Yeast	2 tsp
-or-	-or-	-or-
¾ tsp	Bread Machine Yeast	1½ tsp

QUICK

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.

18