BANANA BREAD
1 lb. 1.5 lb.
egg room temperature plus 1 1
enough water 80°F/27°C to equal 1/2 cup + 3 TBL 3/4 cup + 3 TBL
oil 4 tsp 2 TBL
banana cake mix* 2/3 cup 1 cup
bread flour 1 3/4 cups 2 2/3 cups
gluten 2 tsp 1 TBL
active dry yeast 1 1/2 tsp 2 tsp
Program Basic Basic
*or any other variety of cake mix for flavor variation
CORN BREAD
1 lb. 1.5 lb.
egg room temperature plus 1 1
enough water 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup
oil 2 TBL 3 TBL
honey 2 TBL 3 TBL
salt 1 tsp 1 1/2 tsp
dry milk 1 TBL 2 TBL
bread flour 2 cups 3 cups
corn meal 1/4 cup 1/3 cup
active dry yeast 1 1/2 tsp 2 1/4 tsp
Program Basic Basic
JALAPEÑO BREAD
1 lb. 1.5 lb.
water 80°F/27°C 1/2 cup 2/3 cup
oil 1 1/2 TBL 2 TBL
whole kernel corn, canned —
well drained 1/2 cup 3/4 cup
jalapeño peppers, well drained 2 TBL 3 TBL
sugar 1 TBL 2 TBL
salt 1/2 tsp 1 tsp
bread flour 2 cups 3 cups
corn meal 1/3 cup 1/2 cup
fresh cilantro 2 tsp 1 TBL
active dry yeast 1 1/2 tsp 2 tsp
Program Basic Basic
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