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ONION RYE BREAD
Ingredients: 1.0 LB 1.5 LB 2.0 LB
Eggs(s), large, room temperature 1 1 2
plus enough Water, 80°F/27°C
to equal 3/4 cup+2 TBL 1 cup + 3 TBL 1-1/3 cups + 2 TBL
Oil 2 TBL 3 TBL 1/4 cup
Honey 2 TBL 3 TBL 1/4 cup
Dry Milk 1 TBL 2 TBL 3 TBL
Salt 1 tsp 1-1/2 tsp 2 tsp
Bread Flour 1 cup 1-1/2 cups 2 cups
Whole Wheat Flour 1/2 cup 3/4 cup 1 cup
Rye Flour 1/2 cup 2/3 cup 1 cup
Caraway Seeds 1 TBL 2 TBL 3 TBL
Dehydrated Onion 2 TBL 3 TBL 1/4 cup
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
ANADAMA OATMEAL BREAD
PLEASE NOTE: The following recipe requires a few quick preparation instructions.
• Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.
• Let the mixture cool for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan
and add the rest of the ingredients in the order given.
Ingredients: 1.5 LB 2.0 LB
Boiling Water 1 cup + 2 TBL 1-1/2 cups
Oatmeal 1/4 cup 1/3 cup
Cornmeal 2 TBL 3 TBL
Oil 2 TBL 3 TBL
Molasses 2 TBL 3 TBL
Dry Milk 1/4 cup 1/3 cup
Salt 1-1/2 tsp 2 tsp
Whole Wheat Flour 1 cup 1-1/2 cups
Bread Flour 2 cups 2-1/2 cups
Gluten 2 TBL 3 TBL
Active Dry Yeast 2 tsp 2-1/4 tsp
Select Whole Wheat Course 3 3
Select Rapid Whole Wheat Course 4 4
Active Dry Yeast 2-1/2 tsp 2-3/4 tsp
TR900S_OM 9/2/03 4:31 PM Page 38