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EGG BREAD
Ingredients: 1 LB 1.5 LB 2 LB
Eggs(s), large, room temperature 1 2 2
plus enough Water, 80°F/27°C
to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1-1/3 cups
Oil 1 TBL 1-1/2 TBL 2 TBL
Sugar 1 TBL 2 TBL 2-1/2 TBL
Salt 3/4 tsp 1-1/2 tsp 2 tsp
Dry Milk 1-1/2 TBL 2 TBL 2-1/2 TBL
Bread Flour 2 cups + 2 TBL 3 cups 4 cups
Active Dry Yeast 1-3/4 tsp 2 tsp 2-1/4 tsp
Select White Cycle
Select Rapid White Cycle
Active Dry Yeast 2-1/2 tsp 2-3/4 tsp 1 TBL
BUTTERMILK BREAD
Ingredients: 1 LB 1.5 LB 2 LB
Cultured Buttermilk, 80°F/27°C 3/4 cup + 2 TBL 1 cup + 2 TBL 1-1/2 cups + 2 TBL
Oil 2 TBL 3 TBL 1/4 cup
Sugar 2 TBL 3 TBL 1/4 cup
Salt 1 tsp 1-1/2 tsp 2 tsp
Baking Soda 1/4 tsp 1/2 tsp 3/4 tsp
Bread Flour 2 cups 3 cups 4 cups
Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp
Select White Cycle
Select Rapid White Cycle
Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL
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