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YOGURT WHOLE WHEAT BREAD,
1-LB. LOAF
Note: Use the ingredient measures below for each of the
1-lb. loaf pans.
INGREDIENTS 1-LB. (EACH)
Plain nonfat yogurt (80°F – 90°F) ½ cup
Water (80°F – 90°F)
1
/
3
cup
Vegetable oil 2 tsp.
Maple syrup (not pancake syrup) 1 tbsp.
Salt 1 tsp.
Whole wheat flour 1 cup
Bread flour 1½ cups
Bulgur wheat 1 tbsp.
Bread machine yeast 1½ 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 WHOLE WHEAT 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
OLIVE ROSEMARY FRENCH 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) 1 cup
Olive oil 1 tsp.
Rosemary garlic seasoning blend 1 tsp.
Dried rosemary, crushed ½ tsp.
Sugar ½ tsp.
Salt ½ tsp.
Bread flour 2 cups
Whole wheat flour ¾ cup.
Bread machine yeast 1 tsp.
Kalamata olives, well drained and chopped ½ cup
1. Measure ingredients, except Kalamata olives, 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 FRENCH cycle and (2) 1.0-LB. LOAF SIZE.
Press the START button.
4. At “add ingredient” beep, open the lid and add Kalamata olives
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