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BASIC WHITE BREAD,
1-LB. LOAF
Note: Use the ingredient measures below for each of the
1-lb. loaf pans.
INGREDIENTS 1-LB. (EACH)
Water (80°F – 90°F)
2
/
3
cup
Unsalted butter or margarine,
cut in pieces
1 tbsp.
Sugar 2 tsp.
Dry skim milk powder 1 tbsp.
Salt ¾ tsp.
Bread flour 2 cups
Bread machine yeast ¾ tsp.
1. Measure ingredients into 1-lb. bread pan in the order listed.
2. Insert bread pan securely into baking chamber. Close lid.
Plug unit into wall outlet.
3. Select WHITE cycle and (2) 1.0-lb. LOAF SIZE.
Press the START button.
4. The complete signal will sound when bread is done.
5. 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.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
EACH PAN MAKES ONE 1-LB. LOAF
1 lB
loaVES
CHIPOTLE KETCHUP
INGREDIENTS
1 medium onion, diced
1 tbsp. olive oil
1 can (28 oz.) tomatoes, drained and chopped
2 bottled chipotle peppers in adobe, drained and chopped
½ cup cider vinegar
¼ cup light brown sugar
1 tbsp. molasses
1 tsp. celery seeds
½ tsp. ground cinnamon
¼ tsp. cloves
1. Measure ingredients in order listed into bread pan.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select JAM. Press the START button.
4. The complete signal will sound when the ketchup is done.
5. Using a pot holder, remove bread pan from baking chamber and
carefully spoon into a heatproof bowl. Cover and allow to stand for
at least 10 minutes to cool.
6. Spoon into blender jar; process on high speed until smooth
(about 1 minute).
7. Strain and pour into jars.
8. Store in refrigerator for up to 3 weeks.
MAKES ABOUT 3 CUPS
JaM