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WHOLE WHEAT WITH GLUTEN BREAD
Ingredients: 1.0 LB 1.5 LB 2.0 LB
Water, 80°F/27°C 1 cup 1-1/4 cups 1-1/2 cups
Oil 1-1/2 TBL 2-1/2 TBL 3 TBL
Molasses 2 TBL 2-1/2 TBL 3 TBL
Salt 1 tsp 1-1/2 tsp 2 tsp
Dry Milk 1-1/2 TBL 2 TBL 3 TBL
Whole Wheat Flour 2-1/2 cups 3-3/4 cups 4 cups
Gluten 1-1/2 TBL 2-1/2 TBL 3 TBL
Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp
Select Whole Wheat Course 3 3 3
Select Rapid Whole Wheat Course 4 4 4
Active Dry Yeast 2 tsp 2-1/2 tsp 2-3/4 tsp
WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD
Ingredients: 1.0 LB 1.5 LB 2.0 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 3/4 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:
Raisins 1/3 cup 1/2 cup 2/3 cup
Select Whole Wheat Course 3 3 3
Select Rapid Whole Wheat Course 4 4 4
Active Dry Yeast 2 tsp 2-1/2 tsp 2-3/4 tsp
TR900S_OM 9/2/03 4:31 PM Page 36