Toastmaster 1196 - Corn Bread; Dill Bread

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CORN BREAD
CORN BREAD
1 Pound 1
1
⁄ 2 Pounds
Egg(s) (room temperature) 1 1
+ enough Water (80°F/27°C) to equal
3
⁄ 4 cup + 1 tbsp 1 cup + 2 tbsp
Oil 2 tbsp 4 tbsp
Lemon Juice 1 tsp 1 tsp
Honey 2 tbsp 3 tbsp
Salt 1 tsp 1
1
⁄ 2 tsp
Dry Milk 1 tbsp 2 tbsp
Bread Flour 2 cups 3 cups
Corn Meal
1
⁄ 4 cup
1
⁄ 3 cup
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.
DILL BREAD
DILL BREAD
1 Pound 1
1
⁄ 2 Pounds
Egg(s) (room temperature) 1 2
+ enough plain Yogurt at room
temperature to equal
3
⁄ 4 cup + 3 tbsp 1 cup + 3 tbsp
Oil 1 tbsp 1
1
⁄ 2 tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 2
1
⁄ 4 tsp
Sugar 4 tsp 2 tbsp
Bread Flour 2 cups 3 cups
Dill Weed 1
1
⁄ 2 tsp 1 tbsp
Dried Minced Onion 2 tsp 1 tbsp
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.