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WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD
Ingredients: 1 LB 1.5 LB 2 LB
Egg White(s) room temperature plus 1 2 3
enough Water, 80°F/27°C
to equal 3/4 cup 1 cup + 2 TBL 1-1/2 cups
Oil 2 TBL 3 TBL 1/4 cup
Honey 2 TBL 3 TBL 1/4 cup
Salt 1/2 tsp 1-1/2 tsp 2 tsp
Cinnamon 1/2 tsp 1 tsp 1-1/4 tsp
Whole Wheat Flour 2 cups 3 cups 4 cups
Walnuts, chopped 1/3 cup 1/2 cup 2/3 cup
Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp
Add to Dispenser: (Press EXTRAS Button before START.)
Raisins 1/3 cup 1/2 cup 2/3 cup
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL
SOUTHERN BARLEY BREAD
Ingredients: 1 LB 1.5 LB 2 LB
Egg, large, room temperature plus 1 1 1
enough Water, 80°F/27°C
to equal 3/4 cup + 2 TBL 1 cup 1-1/4 cups
Oil 1 TBL 1-1/2 TBL 2 TBL
Honey 1 TBL 2 TBL 3 TBL
Salt 1 tsp 1-1/2 tsp 2 tsp
Dry Milk 2 TBL 3 TBL 1/4 cup
Barley, cooked 3 TBL 1/4 cup 5 TBL
Grits, uncooked 2 tsp 1 TBL 1-1/2 TBL
Oat Bran Cereal, uncooked 1/4 cup 1/3 cup 1/2 cup
Whole Wheat Flour 1/2 cup 1 cup 1-1/2 cups
Bread Flour 1-1/2 cups 2 cups 2-1/2 cups
Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL
TR2500_FINAL 10/14/05 3:14 PM Page 53