ITALIAN HERB BREAD (D)
I
Follow instructions on page 39 for Whole Wheat Bread.
Set the breadmaker on the French prog ram for best results.
f
ITALIAN HERB BREAD (D) I
1 Pound 1½ Pounds
Water (80°F/27_C) % cup + 2 tbsp 1 cup + 2 tbsp
Oil 4 tsp 2 tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 1½ tsp
Sugar 1 tbsp 3 tbsp
Dry Milk 1 tbsp 1 tbsp
Bread Flour 2¼ cups 3¼ cups
Italian Mix 2¼ tsp 1 tbsp
Active DryYeast 1¼ tsp 1½ tsp
(D) If using the Delay Timer Program reduce the water by 1 tsp for the 1 pound loaf and by 1 tbsp for
the 1_ pound loaf.
NOTE: If using the Rapid program, use the above ingredients, but increase the yeast to 2 tsp for the 1
pound loaf and 1 tbsp for the 1_4 pound loaf.
SWEET WALNUT
Follow instructions on page 33 for Cinnamon Raisin Bread.
Set the breadmaker on the Sweet Bread Program for best results.
F
I
SWEET WALNUT (D)
1 Pound 1½ Pounds
Water (80°F/27_C) _4cup 1 cup
Oil 1 tbsp 11/_tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 11/_tsp
Sugar 1_ tbsp 2 tbsp + 1 tsp
Dry Milk 1 tbsp 1_/_tbsp
Bread Flour 2 cups 3 cups
Active DryYeast 1½ tsp 1_ tsp
_. Chopped Walnuts ¼ cup _ cup j
(D) If using the Delay Timer Program reduce the water by 1 tsp for the 1 pound loaf and by 1 tbsp for
the 1½ pound loaf. Add all ingredients at the beginning of the cycle.
NOTE: If using the Rapid program, use the above ingredients, but increase the yeast to 2¼ tsp for the
1 pound loaf and 2_4 tsp for the 1_ pound loaf. Add all ingredients at the beginning of the cycle.
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