Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
101
Makes 1 large loaf,
6-10 servings
1 large egg
2
/ 3 cup vegetable oil
1 ½ cups brown sugar
1 cup sour milk (see tip)
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 ½ cups all-purpose flour
¾ cup chopped walnuts
1 ½ cups rhubarb, finely diced
Topping
1 tbsp. melted butter
½ cup sugar
½ cup finely chopped walnuts
1. Place egg, oil, sugar, sour milk, salt, baking
soda and vanilla into the Torpedo™ and lock
lid into place. Press the AUTO button and
allow the Torpedo™ to completely mix all
ingredients.
2. Add the spill collar and pour flour into the
Torpedo™ a little at a time using the PULSE
function until flour is well mixed into
the batter.
3. Add nuts and rhubarb and PULSE a few times
to roughly chop and distribute into the batter.
4. Pour batter into 2 medium, well-greased
bread pans.
5. Melt the butter and stir in the sugar. Sprinkle
mixture over the top of both loaves.
6. Garnish the top of bread with a few finely
chopped nuts and bake at 325° for 50 – 60
min. or until a toothpick inserted in the center
of the loaf comes out clean.
Rhubarb Bread
Beas & Bscuits
Tip: To create sour milk, use
1 tbsp. of apple cider
vinegar poured into a
1 cup measuring cup.
Then fill rest of cup with
2 % milk and stir. This will
create your ONE CUP of
sour milk.