West Bend Just For Dinner Breadmaker - Page 17

17
HERB BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1 tablespoon butter or margarine
1¼ cups bread flour
2 tablespoons yellow or white cornmeal
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon celery seed
¼ teaspoon rubbed sage
pinch dried marjoram leaves
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
HONEY OATMEAL BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1 tablespoon butter or margarine
1½ tablespoons honey
1¼ cups bread flour
¼ cup quick cooking oats
1 tablespoon dry milk
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
FETA CHEESE BREAD
Use Basic/Specialty setting
½ cup milk 80-90°F (4 ounces)
1½ tablespoons olive or vegetable oil
1 ounce (¼ cup) crumbled feta cheese
1¼ cups bread flour
1 tablespoon sugar
¼ teaspoon salt
3 tablespoons sliced ripe olives
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
TACO CHEDDAR BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1 tablespoon butter or margarine
1¼ cups bread flour
¼ cup shredded Cheddar cheese
1 tablespoon sugar
1½ teaspoons dry taco seasoning*
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
*Shake envelope of dry taco ingredients to mix before measuring.