West Bend Automatic Recipes And Instructions page 48

PUMPKIN NUT BREAD
Uses ingredients similar to pumpkin pie! A slightly different bread that goes well with soups and salads.
1 Pound Loaf** INGREDIENTS I'A Pound Loaf
5 ounces (Vi cup -I- 2 Tbsp.)
EVAPORATED MILK
8 ounces (1 cup)
1/3 cup
CANNED PUMPKIN
1/2 cup
2 cups
BREAD FLOUR
3 cups
2V2 tablespoons
WHOLE WHEAT FLOUR
1/4 cup
1/3 cup
GROUND NUTS
Vi cup
Pk tablespoons
BROWN SUGAR, packed 2 tablespoons
I to 2 teaspoons
PUMPKIN PIE SPICE
2 to 3 teaspoons
I teaspoon
SALT
P/i teaspoons
Wi tablespoons, cut into 4 pieces
BUTTER or MARGARINE
2 tablespoons, cut into 4 pieces
Ph teaspoons
ACTIVE DRY YEAST
2 teaspoons
-Or- -Or- -Or-
I teaspoon
FAST RISE YEAST
11/2 teaspoons
BREAD SELECT SETTINGS TO USE: Basic, Basic Rapid, ® Timer
1. Add evaporated milk and pumpkin to bread pan.
2. Add bread flour, whole wheat flour, nuts, brown sugar, pumpkin pie spice and salt to pan. Tap pan to
settle dry ingredients, then level dry ingredients, pushing some of the flour mixture into the corners.
Place a piece of butter into each corner of pan on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for either BASIC or BASIC RAPID, then program desired Bread Color setting. Program TIMER if being
used. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program into con
trol. When loaf is done, hold LOCK button down for 3 seconds or until word 'lock' disappears from
display. Then turn bread maker off by holding START/STOP button down for 3 seconds or until the red
signal light goes out. Remove bread pan using pot holder. Invert pan to remove loaf of bread and cool on
rack before slicing.
**If making a 1 pound loaf, use Light or Medium Bread Color setting to prevent overbrowning of the
smaller loaf.
Notes:
BANANA NUT BREAD
Similar to the quick bread variety, but lighter in texture. Toast and spread with cream cheese for a special
breakfast treat. Use ripe bananas for best flavor.
I Pound Loaf** INGREDIENTS Ph Pound Loaf
AVi ounces (1/2 cup + I Tbsp.)
MILK
5 ounces Q-k cup + 2 Tbsp.)
Vi cup
MASHED BANANA
% cup
2 cups
BREAD FLOUR
IVi cups
'A cup
WHOLE WHEAT FLOUR
1/2 cup
1/3 cup
CHOPPED NUTS
1/2 cup
2 tablespoons BROWN SUGAR, packed
3 tablespoons
% teaspoon
SALT
1 teaspoon
'/2 teaspoon
GROUND NUTMEG
'/2 teaspoon
11/2 tablespoons, cut into 4 pieces
BUTTER or MARGARINE
2 tablespoons, cut into 4 pieces
11/2 teaspoons
ACTIVE DRY YEAST
2 teaspoons
-Or- -Or-
-Or-
1 teaspoon
EAST RISE YEAST
1 'A teaspoons
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