Toastmaster Bread Box 1196 - Page 27

ICORN BREAD
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Rapid program for best results.
f I CORN BREAD
1 Pound
1½ Pounds
Egg(s) (room temperature) 1
+ enough Water (80°F/27_C) to equal % cup
Oil 2 tbsp
Lemon Juice 1 tsp
Honey 2 tbsp
Salt 1 tsp
Dry Milk 1 tbsp
Bread Flour 2 cups
Corn Meal 1_cup
Active DryYeast 1_ tsp
+ 1 tbsp
1
lcup+2tbsp
4 tbsp
1 tsp
3 tbsp
1½ tsp
2 tbsp
3 cups
½ cup
2¼ tsp
DO NOT use this recipe on the Delay Timer Program.
J
IDILL BREAD
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Rapid program for best results.
I DILL BREAD
f
1 Pound
I
1½ Pounds
Egg(s) (room temperature) 1
+ enough plain Yogurt at room
temperature to equal ¾ cup + 3 tbsp
Oil 1 tbsp
2
1 cup+3tbsp
1_&tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 2¼ tsp
Sugar 4 tsp 2 tbsp
Bread Flour 2 cups 3 cups
Dill Weed 1½ tsp 1 tbsp
Dried Minced Onion 2 tsp 1 tbsp
Active Dry Yeast 1½ tsp 2¼ tsp
DO NOT use this recipe on the Delay Timer Program.
I
J
- 28-