BAKED
POTATO
BREAD
1
Lb
11
/2
lb
2lb
Water 7 oz 10 oz 12 oz
Sour Cream 1/4 cup 1/2 cup 3/4 cup
White Flour 1 3/4 cups
2 1/2 cups 3 i /3 cups
Potato Flakes
1
1/2
T~sp
1/2 cup 2/3 cups
Dry Milk 1 Tbsp
1 1/2 Tbsp 2 Tbsp
Sugar 1 1/2 Tbsp
1
112 Tbsp 2 Tbsp
Salt
1
tsp i tsp 1 1/2 tsp
--
Bacon Bits 1 1/2 Tbsp
3 Tbsp 4 Tbsp
Chopped Chives 1 1/2 Tbsp 3 Tbsp
4 Tbsp
Yeast
3/4 tsp 1
i/4
tsp 1 1/2 tsp
NOT
E:
Flour measures are approximate
-the
flour and potato flakes combined should equal 2, 3 or 4 cups.
MUSTARD
DI
LL
BREAD
1lb
11
/2
l b 2 lb
Water 8 1/2 oz
10
oz
12
i/2
oz
Dijon Mustard
1 Tbsp 1 Tbsp 1 i /2 Tbsp
White Flour
1 1/4 cups
2 1/4 cups 2 3/4 cups
Whole Wheat Flour
3/4 cup 3/4 cup 1 1/4 cups
Butter
~ ~bsp
2 1/2
Tb
sp 3 Tbsp
Dry
Milk 1 Tbsp
1 1/2 Tbsp
2Tbsp
Brown Sugar
1
~bsp
1 1/2 Tbsp
2Tbsp
Salt
1
t
s~
1 1/2 tsp
2 tsp
Dill Weed
1 1/2 tsp 1 1/2 tsp 2 tsp
Yeast
1 tsp 1 tsp 1 1/4 tsp
APRICOT
BR
EAD
1lb
11
/2
Lb
2
Lb
Water 8 oz
1 1 oz
12 oz
White
Flour
2 cups 3 cups 4 cups
Butter 1 Tbsp
2Tbsp
3 Tbsp
Dry
Milk
1 Tbsp
2 Tbsp 3 Tbsp
Apricot Jam
3 Tbsp 1/3 cup 1/2 cup
Dried Apricots 1/2 cup 3/4 cup
1 cup
Salt
1 tsp
1 1/2 tsp
1
112tsp
Cinnamon
1 1/21sp
Yeast
3/4 tsp 1 tsp 1 1/2 tsp
NOTE: Add dried apricots at the beginning, not at the fruit signal.
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