IBUTTERMILK BREAD
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Basic Bread program for best results.
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BUTTERMILK BREAD
1½ Pounds
Cultured Buttermilk (room temperature) 1 cup + 2 tbsp
Oil 3 tbsp
Lemon Juice 1 tsp
Salt 1_ tsp
Sugar 3 tbsp
Baking Soda ¼ tsp
Bread Flour 3¼ cups
Active Dry Yeast 1_ tsp
NOTE: If using the Rapid Program, use the above ingredients, but increase the yeast to 2_ tsp.
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J
IFRENCH VARIATION BREAD
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the French program for best results.
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FRENCH VARIATION BREAD I
1 Pound 1½ Pounds
Water (80°F/27_C) _4cup + 2 tbsp 1 cup + 2 tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 1 tsp
Sugar 1 tbsp 1½ tbsp
Bread Flour 2¼ cups 3½ cups
Active DryYeast 1¼ tsp 2 tsp
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(D) If using Timer to delay bread, use the same amounts of all ingredients. Use cool water (70°F/20°C)
NOTE: If using the Rapid Program, use the above ingredients, but increase the yeast to 2 tsp for 1 the
pound loaf and 2_ tsp for the 1 _4pound loaf.
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