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CHERRY ALMOND BREAD,
1-LB. LOAF
Note: Use the ingredient measures below for each of the
1-lb. loaf pans.
INGREDIENTS 1-LB. (EACH)
Large eggs, at room temperature 1
Water (80°F – 90°F) ½ cup
Unsalted butter or margarine,
cut in pieces
1 tbsp.
Dried cherries ¼ cup
Dry skim milk powder 1 tbsp.
Sugar 1 tbsp.
Dried orange peel 1 tsp.
Ground cinnamon ¾ tsp.
Salt 1 tsp.
Bread flour 2 cups
Bread machine yeast ½ tsp.
Toasted slivered almonds ¼ cup
1. Measure ingredients, except almonds, 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 SWEET cycle and (2) 1.0-LB. LOAF SIZE.
Press the START button.
4. At “add ingredient” beep, open the lid and add almonds
directly into bread pan.
5. The complete signal will sound when bread is done.
6. 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.)
7. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
EACH PAN MAKES ONE 1-LB. LOAF
CRANBERRY ORANGE BREAD,
1-LB. LOAF
Note: Use the ingredient measures below for each of the
1-lb. loaf pans.
INGREDIENTS 1-LB. (EACH)
Large eggs, at room temperature 1
Water (80°F – 90°F)
Enough to
measure
2
/
3
cup
with egg
Sugar 1 tbsp.
Dry skim milk powder 1 tbsp.
Dried cranberries ¼ cup
Dried orange peel ½ tsp.
Ground cinnamon ½ tsp.
Salt 1 tsp.
Unsalted butter, or margarine,
cut in pieces
1 tbsp.
Bread flour 2 cups
Bread machine yeast ¾ tsp.
Pecans, chopped
1
/
3
cup
1. Measure ingredients, except pecans, 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 SWEET cycle and (2) 1.0-LB. LOAF SIZE.
Press the START button.
4. At “add ingredient” beep, open the lid and add pecans directly into
bread pan.
5. The complete signal will sound when bread is done.
6. 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.)
7. 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
1 lB
loaVES