Zucchini Quick Bread; Granola; French Bread - Nesco 4842 Use And Care Manual

Zucchini Quick Bread

2 Cups Flour, all purpose
1 Cup Granulated sugar
1 Tbsp. Wheat germ
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Baking soda
Preheat Roaster Oven at 325°F for 20 minutes.
Combine dry ingredients, set aside. In large bowl, combine eggs, juice, oil and extract.
Stir until well blended. Stir in dry ingredients alternately with zucchini. Pour into
lightly greased 9 x 5 loaf pan.
Place pan on Rack and place in preheated Cookwell. Cover; bake 55 to 60 minutes or
until set. Remove bread from pan and allow to cool.
Makes one 9 x 5 loaf

Granola

10 Cups Quick rolled oats
2 Cups Flour, all purpose
2 Cups Honey
2 Cups Corn oil
2 Cups Sunflower nuts
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 275°F for 20
minutes.
Combine all ingredients in preheated Cookwell; stir until well mixed. Cover; bake 60
to75 minutes, stirring twice.
Allow to cool and store in air tight container.
Makes about 1 gallon.
TRADITIONAL BAKE
2 Eggs
1/3 Cup Apple juice
1/4 Cup Vegetable oil
2 tsp. Vanilla extract
1-1/2 Cups Shredded zucchini
1/2 tsp. Ground nutmeg
1 Cup Raisins
1 Cup Dried fruit, chopped
1 Cup Sesame seeds
1 Cup Coconut, flaked
1 Cup Walnuts, chopped
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French Bread

6 Cups Flour, all purpose
1 (1/4 oz. pkg.) Active dry yeast
1/2 tsp. Granulated sugar
3 tbsp. Butter or margarine, melted
1 Tbsp. Salt
Preheat Roaster Oven at 400°F for 20 minutes.
In large bowl, place warm water, yeast and sugar. Stir just until mixed. Let stand 5
minutes or until it starts to bubble.
Add butter, salt and 4 cups flour. Beat until smooth. Gradually stir in remaining flour.
Dump dough onto counter. Knead until dough is smooth and not sticky. Lightly grease
mixing bowl. Place dough in bowl, turn dough over to bring greased side up. Cover
with towel. Let rise in warm place for 1 hour or until doubled in bulk.
Shape into two 10 inch loaves. Lightly grease 9 x 13 inch baking sheet; sprinkle on
cornmeal. Arrange loaves on sheet; cut 4 slashes 1/4 inch deep on top of each loaf.
Stir egg white and water together; brush over loaves.
Place baking sheet on Rack and place in preheated Cookwell. Cover; bake 35 to 40
minutes or until golden brown.
Makes two 10 inch loaves.
®
NESCO
12-Qt. Convection Oven
2 Cups Warm water
2 Tbsp. Cornmeal
1 Egg white
2 Tbsp. Water