Toastmaster 1196 - Potato Bread; Egg Bread

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POTATO BREAD
POTATO BREAD
1 Pound 1
1
⁄ 2 Pounds
Egg(s) (room temperature) 1 2
+ enough Water (80°F/27°C) to equal
3
⁄ 4 cup 1 cup + 3 tbsp
Oil 2 tbsp 2 tbsp + 2 tsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 1
1
⁄ 2 tsp
Sugar 4 tsp 2 tbsp
Dry Milk 2 tbsp 3 tbsp
White Pepper
1
⁄ 8 tsp
1
⁄ 4 tsp
Potato Buds
1
⁄ 4 cup
1
⁄ 3 cup
Green onion, chopped (tops only) 1 tbsp 1
1
⁄ 2 tbsp
Bread Flour 2 cups + 2 tbsp 3
1
⁄ 4 cups
Active DryYeast 1
1
⁄ 2 tsp 2
1
⁄ 4 tsp
DO NOT use this recipe on the Delay Timer Program.
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Rapid program for best results.
EGG BREAD
EGG BREAD
1 Pound 1
1
⁄ 2 Pounds
Egg(s) (room temperature) 1 2
+ enough Water (80°F/27°C) to equal
3
⁄ 4 cup + 1 tbsp 1 cup + 1 tbsp
Lemon Juice 1 tsp 1 tsp
Oil 1 tbsp 1
1
⁄ 2 tbsp
Salt 1 tsp 1
1
⁄ 2 tsp
Sugar 4 tsp 2 tbsp
Dry Milk 2 tbsp 3 tbsp
Bread Flour 2 cups + 2 tbsp 3 cups
Active Dry Yeast 1
1
⁄ 2 tsp 2
1
⁄ 4 tsp
DO NOT use this recipe on the Delay Timer Program.
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Rapid program for best results.