West Bend Just For Dinner Breadmaker - Page 15

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DILL BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1 tablespoon butter or margarine
1⅓ cups bread flour
1 tablespoon sugar
1 tablespoon dry milk
1 teaspoon dried dill weed
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.
GARLIC BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1 tablespoon butter or margarine
1⅓ cups bread flour
1 tablespoon sugar
1 tablespoon dry milk
1½ teaspoons dried parsley flakes
½ teaspoon garlic powder
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.
POTATO BACON BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1 tablespoon butter or margarine
1 cup bread flour
¼ cup instant potato flakes
1½ tablespoons real or imitation bacon bits
1 tablespoon sugar
1 tablespoon dry milk
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.
SWISS JALAPENO BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1 tablespoon vegetable oil
1 cup bread flour
¼ cup rye flour
¼ cup shredded Swiss cheese
1 tablespoon sugar
1 tablespoon dry milk
1-2 teaspoons jalapeno peppers, chopped
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.