West Bend L5689A Instruction Manual page 17

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 1⅓ 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.
A light, but hearty rye that can be prepared with or without caraway seed depending
on your pleasure.
1½ Pound Loaf
10 oz. (1¼ cups + 1
Tbsp.)
1 Tbsp.
2⅓ Cups
1 Cup
2 Tbsp.
1½ Tbsp.
1¼ Tsp.
2 Tsp.
2 Tsp.
-or-
1½ Tsp.
NUT BREAD FLAVOR VARIATIONS
BROWN
CLASSIC RYE BREAD
INGREDIENTS
WATER, 80° F
BUTTER or MARGARINE
BREAD FLOUR
MEDIUM RYE FLOUR
CARAWAY SEED, optional
ACTIVE DRY YEAST
BREAD MACHINE/FAST RISE
DRY MILK
SUGAR
SALT
-or-
YEAST
17
2 Pound Loaf
12 oz. (1½ cups)
1 Tbsp.
3 Cups
1¼ Cups
2 Tbsp.
1½ Tbsp.
1½ Tsp
2 Tsp.
2¼ Tsp.
-or-
2 Tsp.