P E P P E R ONI PIZZA BREAD
1 pound 2 pounds
water (110°-115°F/43°-46°C) 3/4 cup + 3 T B L 1 1/2 cups + 2 T B L
o i l 1 T B L 3 T B L
pepperoni, thinly sliced 1/2 cup 1 cup
Pa rmesan cheese, gra t e d 2 T B L 1/4 cup
s u g a r 2 1/2 tsp 1 1/2 T B L
s a l t 3/4 tsp 1 1/2 tsp
bread flour 2 1/4 cups 4 1/3 cups
d ried pizza seasoning 1 1/2 tsp 1 T B L
q u i ck • rise ye a s t 3 1/2 tsp 6 tsp
P ro g r a m 5 5
P OTATO BREAD
1 pound 2 pounds
water (110°-115°F/43°-46°C) 3/4 cup + 3 T B L 1 1/4 cups + 3 T B L
o i l * 3 T B L 3 T B L
s u g a r 4 tsp 2 T B L
s a l t 1 tsp 2 tsp
d ry milk 2 T B L 1/4 cup
white pepper 1/8 tsp 1/4 tsp
instant potato bu d s 1/4 cup 1/2 cup
green onion tops, chopped 1 T B L 2 T B L
bread flour 2 cups 4 cups
q u i ck • rise ye a s t 4 1/2 tsp 6 3/4 tsp
P ro g r a m 5 5
* oil amounts are correct
FAT FREE BREAD
1 pound 2 pounds
water (110°-115°F/43°-46°C) 1 cup 1 1/2 cups
a p p l e s a u c e 4 tsp 2 T B L
s u g a r 2 1/2 T B L 3 T B L
s a l t 1 tsp 2 tsp
d ry milk 1 T B L 2 T B L
bread flour 2 1/4 cups 4 cups + 2 T B L
q u i ck • rise ye a s t 4 1/2 tsp 6 3/4 tsp
P ro g r a m 5 5
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