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Ingredients 1.5 lb.
1 loaf
Salt ¼ tsp.
Method:
1. With oiled hands, evenly press dough into greased 9” x 13” pan . Using
your fingertips, make indentations in dough.
2. Cover, let rise in warm place for 20 minutes or until doubled in size.
While dough is rising, select topping and prepare.
3. In skillet, heat oil. For Garlic-Cheese Topping, stir in oregano and garlic
immediately; remove from heat. For Greek Topping, stir in oregano and
onions; cook until onions are soft, but not brown (approximately
5 minutes).
4. Spoon topping mixture evenly over dough. Sprinkle with remaining
ingredients.
5. Bake at 400ºF/205ºC for 20 minutes or until done.
JAM COURSE
Jam Course Method:
1. Following steps in USING YOUR BREAD MAKER, selecting Jam course.
2. Once Jam cycle is complete, remove bread pan from bread maker and pour
hot jam into heat-safe container. Leave on countertop to partially cool; stir
occasionally.
3. Pour partially-cool jam into refrigerator/freezer-safe container, leaving ½”
of space at the top.
4. Cover tightly to store. Jam will thicken upon cooling.
Course Hints for Best Results
• Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, fruit,
and other ingredients are necessary for good set.
• Use only ripe fruit (not overripe or under-ripe) for best flavor.
• Do not puree fruit. Drain cubed fruit before crushing. Crush with potato
masher or food processor. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Be sure to measure fruit AFTER is crushed, not before.
• Remove stems, seeds or pits from fruit before crushing.
• You may use strawberries, blackberries, raspberries or other thin skinned
berries. Fruit such as peaches, pears and apricots may be used, but should be
peeled and have seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw
and drain before measuring. For thinner jam, use juice as part of 3 cups of
berry or fruit amount.
• Lemon juice adds necessary acid to berries or fruit.