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WHEAT BREAD
Use Wheat setting
½ cup water 80-90° (4 ounces)
1 tablespoon butter or margarine
¾ cup bread flour
½ cup whole wheat flour
1½ tablespoons brown sugar, packed
1 tablespoon dry milk
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
COTTAGE DILL WHEAT BREAD
Use Wheat setting
3½ ounces milk 80-90° (¼ cup + 3 tablespoons)
1 tablespoon butter or margarine
¼ cup cottage cheese
¾ cup bread flour
½ cup whole wheat flour
1½ tablespoons brown sugar, packed
¼ teaspoon salt
1 teaspoon dried dill weed
1 teaspoon dried minced onion
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
BUTTERMILK WHEAT BREAD
Use Wheat setting
4½ ounces buttermilk, 80-90° (½ cup + 1 tablespoons)
1 tablespoon butter or margarine
¾ cup bread flour
½ cup whole wheat flour
1½ tablespoons brown sugar, packed
¼ teaspoon salt
⅛ teaspoon baking soda
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
CRACKED WHEAT BREAT
Use Wheat setting
½ cup water, 80-90° (4 ounces)
1 tablespoon butter or margarine
¾ cup bread flour
½ cup whole wheat flour
1½ tablespoons cracked wheat cereal
1½ tablespoon brown sugar, packed
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
SUNFLOWER OAT WHEAT BREAD
Use Wheat setting
½ cup water, 80-90° (4 ounces)
1 tablespoon butter or margarine
1½ tablespoons honey
½ cup bread flour
½ cup whole wheat flour
⅓ cup quick cooking oats
3 tablespoons salted sunflower seeds
⅛ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
*shake envelope of dry vegetable soup/dip mix to blend ingredients before measuring.
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