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CHERRY ALMOND BREAD
Note: For 1-lb. loaf recipe, please refer to page 104.
INGREDIENTS 1½-LB. 2-LB. 2½-LB.
Large eggs, at room
temperature
1 1 2
Water (80°F – 90°F) Enough to
measure
¾ cup with
egg
Enough to
measure
1 cup with
egg
Enough to
measure
1¼ cups
with egg
Unsalted butter or mar-
garine, cut in pieces
1½ tbsp. 2 tbsp. 3 tbsp.
Dried cherries
1
/
3
cup ½ cup ¾ cup
Dry skim milk powder 1½ tbsp. 2 tbsp. 3 tbsp.
Sugar 1½ tbsp. 2 tbsp. 2½ tbsp.
Dried orange peel 1 tsp. 1 tsp. 1½ tsp.
Ground cinnamon ½ tsp. ½ tsp. ¾ tsp.
Salt ½ tsp. ½ tsp. ¾ tsp.
Bread flour 2½ cups 3 cups 3½ cups
Bread machine yeast 2 tsp. 2½ tsp. 2¾ tsp.
Toasted slivered
almonds
1
/
3
cup ½ cup
2
/
3
cup
1. Place egg in a measuring cup, add water to required amount.
Pour into bread pan.
2. Add remaining ingredients, except almonds, into bread pan
in order listed.
3. Insert bread pan securely into baking chamber. Close lid.
4. Add almonds into automatic fruit & nut dispenser.
5. Plug unit into wall outlet.
6. Select SWEET. Choose loaf size and desired crust color.
Press the START button.
7. The complete signal will sound when bread is done.
8. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
9. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES 1 LOAF
T
ip: If desired, frost loaf with confectioners’ sugar frosting and
sprinkle with additional toasted slivered almonds.
CHOCOLATE HAZELNUT BREAD
INGREDIENTS 1½-LB. 2-LB. 2½-LB.
Large eggs, at room
temperature
1 2 2
Water (80°F – 90°F) ½ cup ¾ cup 1 cup
Unsalted butter,
cut in pieces
1½ tbsp. 2 tbsp. 3 tbsp.
Unsweetened cocoa
powder
¼ cup
1
/
3
cup
½ cup
Sugar
1
/
3
cup
½ cup
2
/
3
cup
Salt ½ tsp. 1 tsp. 1½ tsp.
Bread flour 2 cups 2¾ cups 3 cups
Bread machine yeast 1 tsp. 1½ tsp. 1¾ tsp.
Toasted and skinned
hazelnuts nuts, chopped
1
/
3
cup
½ cup
2
/
3
cup
1. Measure ingredients, except hazelnuts, into bread pan in
order listed.
2. Insert bread pan securely into baking chamber. Close lid.
3. Add hazelnuts into the automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select SWEET. Choose loaf size and desired crust color.
Press the START button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES 1 LOAF
Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle
with additional chopped hazelnuts.
SWEET
SWEET