Breadman BK1065SQ - Yogurt Whole Wheat Bread

22
YOGURT WHOLE WHEAT BREAD
INGREDIENTS 1LB. 1½LB. 2LB.
Plain nonfat yogurt
(80°F – 90°F) ½ cup ¾ cup 1 cup
Water (80°F – 90°F)
1
/3 cup ½ cup ½ cup
Vegetable oil 2 tsp. 1 Tbsp. 1½ Tbsp.
Maple syrup (not
pancake syrup) 1 Tbsp. 1½ Tbsp. 2 Tbsp.
Salt 1 tsp. 1½ tsp. 2 tsp.
Whole wheat our 1 cup 1¼ cups 1½ cups
Bread our 1½ cups 2 cups 2½ cups
Bulgur wheat 1 Tbsp. 1½ Tbsp. 2 Tbsp.
Bread machine yeast 1½ tsp. 2 tsp. 2¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press
the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF
WHOLE
WHEAT
BK1065SQ_IB-and-Recipes_21897.indd 22 1/22/18 2:39 PM