Follow instructions on page 29 for Cinnamon Raisin Bread.
1 Pound
11/2Pounds
Water (80°F/27°C) 112cup
Oil 1112tbsp
Lemon juice 1 tsp
Sugar 1 tbsp
Salt 112tsp
Bread Flour 2 cups
Corn Meal 1/3cup
Fresh Cilantro 2 tsp
Active Dry Yeast 11/2tsp
Whole Kernel Corn, well drained 112cup
Jalspeno, well drained 2 tbsp
3/4cup
'2112tbsp
1 tsp
2 tbsp
1 tsp
3 cups
112cup
1 tbsp
2 tsp
3/4cup
3 tbsp
NOTE: If using Bread Rapid Program, use the above ingredients, but increase yeast to 2 tsp for the
1 pound loaf and 1 tbsp for the 11/2pound loaf. Add all the ingredients at the beginning of the
cycle.
DO NOT use this recipe on the Delay Timer Program.
1 Pound
11/2Pounds
Water (80°F/27°C) 1 cup 11/4cups
Oil 1 1/2tbsp:, i 7 tsp
Lemon Juice 1 tsp 1 tsp
Molasses 2 tbsp 2112tbsp
Salt 1 tsp 1l/z tsp
Dry Milk 1 1/2tbsp 2 tbsp
Whole Wheat Flour 2 1/2cups 33h cups
Gluten 1112tbsp 2_!2 tbsp
Active Dry Yeast 1V= tsp 2114tsp
.(D) .If using timer to delay bread, reduce the water by I tbsp for both size
(70°F/20°C).
Method
loaves. Use cool water
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the
bread pan. Place the ingredients into the bread pan, in the order :listed, making sure the yeast is
on top of the flour.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Whole Wheat Program and select light baking control. Press START.
4. When the beeper sounds 8 times, press STOR Remove the bread pan using oven mitts.
Remove the bread and cool on awire rack, covered with a clean teatowel.
5. When bread is completely cool, store in a well-sealed plastic bag.
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