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38.
BASIC BREAD RECIPES (CONTINUED)
Onion Rye Bread
1 lb.
egg, room temp. + 1
enough water 80˚F/27˚C to = p cup + 1 TBL
oil 1 TBL
honey 2 TBL
dry milk 1 TBL
salt 1 tsp
bread flour 1 cup
whole wheat flour 2 cup
rye flour 2 cup
caraway seeds 1 TBL
dehydrated onion 2 TBL
Red Star
®
active dry yeast 12 tsp
Use Basic mode and 4 Wheat menu
Whole Wheat Cinnamon Raisin Walnut Bread
1 lb.
egg white, room temp. + 1
enough water 80˚F/27˚C to = p cup
oil 12 TBL
honey 2 TBL
salt 1 tsp
whole wheat flour 2 cups
cinnamon p tsp
raisins* 3 cup
walnuts, chopped* 3 cup
Red Star
®
active dry yeast 2 tsp
*Add at the beep
Use Basic mode and 4 Wheat menu