West Bend 41400 User Manual
Page 18

18
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-
fashioned
½ cup
¼ cup
Sunflower Seeds,
salted
½ cup
¾ tsp
Salt
1½ tsp
1 tsp
Active Dry Yeast
2 tsp
-or-
-or-
-or-
¾ tsp
Bread Machine Yeast
1½ tsp
Q
UICK
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.