English - 16
Q
UICK
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.
S
WEET
The following recipes should be baked on setting 5, “Sweet.”
Nuts can be added at the sound of the alert, or at the beginning with the rest of the
ingredients.
Oatmeal Maple Pecan Bread
1.5 Pound Loaf
INGREDIENTS
2 Pound Loaf
¾ cups+ 2 tbsp.
Water, 80° F
1 cup + 1tbsp.
cup Maple Syrup ½ cup
2 tbsp. Butter or Margarine 3 tbsp.
2 ½ cups Bread Flour 3 cups
¾ cup Oats, quick or old-fashioned 1 cup
2 tbsp. Dry Milk 2 ½ tbsp.
1 ½ tsp. Salt 2 tsp.
2 tsp. Active Dry Yeast 2 ½ tsp.
or
1 ½ tsp. Bread Machine Yeast 2 tsp.
½ cup Chopped Pecans cup
Raisin Bread
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