IPOTATO BREAD
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Rapid program for best results.
f
POTATO BREAD
1 Pound
I
1½ Pounds
Egg(s) (room temperature) 1
+ enough Water (80°F/27_C) to equal _4cup
Oil 2 tbsp
Lemon Juice 1 tsp
Salt 1 tsp
Sugar 4 tsp
Dry Milk 2 tbsp
White Pepper ¼ tsp
Potato Buds ¼ cup
Green onion, chopped (tops only) 1 tbsp
Bread Flour 2 cups + 2 tbsp
Active DryYeast 1½ tsp
2
lcup+3tbsp
2 tbsp + 2 tsp
1 tsp
1½ tsp
2 tbsp
3 tbsp
¼ tsp
½ cup
1¼ tbsp
3¼ cups
2¼ tsp
DO NOT use this recipe on the Delay Timer Program.
I
J
EGG BREAD
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Rapid program for best results.
I EGG BREAD
F
1 Pound 1½ Pounds
Egg(s) (room temperature) 1 2
+ enough Water (80°F/27_C) to equal _4 cup + 1 tbsp 1 cup + 1 tbsp
Lemon Juice 1 tsp 1 tsp
Oil 1 tbsp 1½ tbsp
Salt 1 tsp 1½ tsp
Sugar 4 tsp 2 tbsp
Dry Milk 2 tbsp 3 tbsp
Bread Flour 2 cups + 2 tbsp 3 cups
Active Dry Yeast 1½ tsp 2¼ tsp
DO NOT use this recipe on the Delay Timer Program.
J
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