West Bend Just For Dinner Breadmaker - Page 16

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TOMATO BASIL RYE BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1½ tablespoons olive or vegetable oil
4 sun-dried tomato halves finely chopped*
1 cup bread flour
⅓ cup medium rye flour
1 tablespoon sugar
¼ teaspoon salt
1 teaspoon dried basil leaves
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
*Rehydrated sun-dried tomato halves in boiling water for 5 minutes.
Drain, pat dry between sheets of paper toweling, then chop.
EGG BREAD
Use Basic/Specialty setting
¼ cup water 80-90°F (2 ounces)
1 large egg
1 tablespoon butter or margarine
1¼ cups bread flour
1 tablespoon sugar
1 tablespoon dry milk
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
CHEESE BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1 tablespoon butter or margarine
1⅓ cups bread flour
⅓ cup shredded Cheddar cheese
1 tablespoon sugar
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
BLACK PEPPER 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 minced onion
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
dash garlic powder
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast