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QUICK BREAD SETTING (continued)
-After one (1) minute of mixing, scrape sides of pan with a rubber scraper to clean off any flour residue, otherwise a flour ring will be
left. Do not turn bread maker off or unlock or remove pan to scrape sides during mixing, simply scrape sides while machine is mixing.
-After the mix cycle is complete, the bread maker will go into the BAKE cycle for a total of 87 minutes to accommodate the different
types of quick breads that can be made. Audible alerts will sound after 57, 67 and 77 minutes of baking as a reminder to check the
doneness of the bread. The time will count down in display so you always know how much time remains in the BAKE cycle. You
may also wish to set a separate timer to ensure that you check the doneness at the appropriate time. It is best to set a timer for the
minimum baking time given in the recipe being made to prevent over baking. Check for doneness by opening the door and inserting a
toothpick in the center of the crack that forms on the bread. The toothpick should come out clean when done. If it comes out wet,
continue baking, checking it every 5 to 10 minutes, until done.
-After bread is done, turn bread maker off, unlock pan and remove with oven-mitts. Allow pan containing bread to cool on rack for
time directed before removing. If not allowed to cool in pan, bread will stick. You may wish to run a smooth edged spatula around the
edge of bread before removing to ensure complete release. After bread is removed from pan, allow to cool before slicing.
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW
BREAD SELECT SETTING TO USE: QUICK BREAD
1. Grease inside of pan and knead bars generously with vegetable shortening.
2. Add all ingredients in order listed to pan. Lock pan into bread maker.
3. Program BREAD SELECT for quick bread. Turn bread maker on. The ingredients will be mixed and then the bread will be baked.
During the mixing period, use a rubber scraper to clean off flour from sides of pan. Do not remove pan to scrape sides, leave pan
locked in place when scraping flour off sides.
4. Bake 60 to 70 minutes or until done. Set a separate timer for minimum baking time, or use alerts that sound after 57, 67 and 77
minutes of baking. The oven will stay on for a total of 87 minutes. Check doneness by inserting toothpick in center of crack.
Toothpick should come out clean.
5. When done, turn off, release pan tan then remove pan with oven mitts. Allow bread to cool in pan on rack at least 15 minutes
before attempting to remove. You may wish to run a smooth edged plastic spatula around edge of bread to help loosen from pan
before removing. Cool completely on rack before slicing.
NUT BREAD
INGREDIENTS
4 tablespoons
6 ounces (¾ cup)
2
2½ cups
1 cup
2½ teaspoons
½ teaspoon
1 teaspoon
½ cup
VEGETABLE OIL
MILK
EGG, large
ALL PURPOSE FLOUR
SUGAR
BAKING POWDER
BAKING SODA
SALT
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 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.