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PEACH BREAD
Ingredients: 1.0 LB 1.5 LB 2.0 LB
Apricot Nectar, 80°F/27°C 5 TBL 3/4 cup 1 cup
Peach Yogurt, 80°F/27°C 3 TBL 1/4 cup 1/3 cup
Carrots, uncooked and grated 5 TBL 1/2 cup 3/4 cup
Oil 1 TBL 2 TBL 3 TBL
Honey 1 TBL 2 TBL 3 TBL
Salt 1 tsp 1-1/2 tsp 2 tsp
Bread Flour 2 cups 3 cups 4 cups
Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp
Select White Course 1 1 1
Select Rapid White Course 2 2 2
Active Dry Yeast 2 tsp 2-1/2 tsp 2-3/4 tsp
POTATO BREAD
Ingredients: 1.0 LB 1.5 LB 2.0 LB
Eggs(s), large, room temperature 1 2 2
plus enough Water, 80°F/27°C
to equal 3/4 cup + 2 TBL 1-1/4 cups 1-1/2 cups
Oil 1 TBL 2 TBL 3 TBL
Sugar 4 tsp 2 TBL 3 TBL
Salt 1 tsp 1-1/2 tsp 2 tsp
Dry Milk 2 TBL 3 TBL 1/4 cup
White Pepper 1/8 tsp 1/4 tsp 1/4 tsp
Instant Potato Buds 1/4 cup 1/3 cup 1/2 cup
Green Onion Tops, chopped 1 TBL 1-1/2 TBL 2 TBL
Bread Flour 2 cups 3 cups 4 cups
Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp
Select White Course 1 1 1
Select Rapid White Course 2 2 2
Active Dry Yeast 2 tsp 2-1/2 tsp 2-3/4 tsp
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