Charlescraft NBR BBM3 - Page 16

CORNMEAL BREAD
1 Lb 11/2 Lb 2 Lb
Water
9 oz
11 oz 13 oz
Corn Oil 1 Tbsp 1 1/2 Tbsp 2Tbsp
White Flour 1 1/2 cups 2 1/2 cups 3 1/4 cups
Cornmeal 1/2 cup 1/2 cup 3/4 cup
Butter 1 1/2 Tbsp
2Tbsp 3 Tbsp
Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Salt 1 t sp 1 1/2 tsp 1 1/2 tsp
Yeast 1 t
sp 1 tsp 1 1/2 tsp
NOTE: This loaf may be short due to less flour content.
EGG BREAD
1 Lb 11/2 Lb 2 Lb
Water see below
see below
see below
Egg (beaten)
1
1
2
White Flour
2 cups 3 cups 4cups
Butter
2Tbsp 3 Tbsp 3 Tbsp
Dry
Milk
1 Tbsp 1 1/2 Tbsp 2 Tbsp
Sugar
1 1/2 Tbsp 2 Tbsp 2 Tbsp
Salt 1 tsp 1 1/2 tsp 1 1/2 tsp
Yeast 3/4 tsp 1 tsp 1 1/2 tsp
NOTE: Combine beaten egg with water so total liquid volume is 9, 11 or 13 ounces.
TANGY CHEESE BREAD
Water
Wh i te Flour
Butter
Dry
Mi lk
Sugar
Salt
Hot Mustard (Dry)
Worcestershire Sauce
Fennel Seed
Corn Meal
Grated Cheese
Yeast
1Lb 11/2 Lb 2 Lb
8 oz 1 3 oz 14 oz
2 cups 3 cups 4 cups
1 1/2 Tbsp 1 1/2 Tbsp 2 1/2 Tbsp
, ~----------------~----------------~--------
1 Tbsp 1 1 /2 Tbsp 2 Tbsp
1 Tbsp 2 Tbsp 2 Tbsp
3/4 tsp 1 tsp 2 tsp
1 1/4 tsp 2 tsp 2 1/2 tsp
1 tsp 2 tsp 2 1/2 tsp
1 1/4 tsp 2 tsp 2 1/2 tsp
1/4 cup 1/3 cup 1/2 cup
1/3 cup 1/2 cup 3/4 cup
1 tsp 1 1/2
tsp 1 1/2 tsp
NOTE: Due to variations in moisture content of cheeses, amount of water may require adjustment.