West Bend Just For Dinner Breadmaker - Page 18

18
FRENCH ONION BREAD
Use Basic/Specialty setting
2½ ounces water 80-90°F (¼ cup + 1 tablespoon)
¼ cup prepared French onion dip
1¼ cups bread flour
1 tablespoon sugar
1 tablespoon dry milk
⅛ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
SOUR CREAM & CHIVE BREAD
Use Basic/Specialty setting
2½ ounces water 80-90°F (¼ cup + 1 tablespoon)
¼ cup dairy sour cream
1¼ cups bread flour
1 tablespoon sugar
¼ teaspoon salt
1 tablespoon dried snipped chives
1 teaspoon dried minced onion
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
RAISIN BREAD
Use Basic/Specialty setting
½ cup water 80-90°F (4 ounces)
1 tablespoon butter or margarine
1¼ cups bread flour
1 tablespoon sugar
1 tablespoon dry milk
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup raisins
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
ONION 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 dry onion soup/dip mix*
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
*Shake envelope of dry onion soup/dip mix to blend ingredients before measuring.