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BASIC - BREAD FOR STUFFING
BREAD NAME Bread for Stuffing
SETTING Basic
PADDLE Collapsible
CRUST COLOR OPTIONS Light, Medium, Dark
DELAY START Yes
INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS
1.25KG 1KG 0.75KG 0.5KG
Water, 80°F (27°C) 1M cups 1L cups 1 cup M cup + 1 tablespoon
Unsalted butter, ½" pieces at
room temperature
4 tablespoons 3 tablespoons 2¼ tablespoons 1½ tablespoons
Salt 2½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar, granulated 2½ tablespoons 2 tablespoons 1½ tablespoons 1 tablespoon
Bread flour 3 cups + 2 tablespoons 2½ cups 1¾ cups + 2 tablespoons 1¼ cups
Vital wheat gluten (optional)* 2¾ teaspoons 2 ½ teaspoons 2 teaspoons 1¼ teaspoons
Milk powder ¼ cup 3 tablespoons 2¼ tablespoons 1½ tablespoons
Fresh sage, chopped L cup ¼ cup 3 tablespoons 2 tablespoons
Fresh thyme, chopped ¼ cup 3 tablespoons 2¼ tablespoons 1½ tablespoons
Black pepper ¾ teaspoon ½ teaspoon ½ teaspoon ¼ teaspoon
Onion powder 2¼ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Garlic powder 1 teaspoon ¾ teaspoon ½ teaspoon ½ teaspoon
Yeast: Active Dry* 2¼ teaspoons 1¾ teaspoons 1½ teaspoons 1 teaspoon
ADD TO THE AUTOMATIC FRUIT AND NUT DISPENSER
Dried cranberries (optional) L cup ¼ cup ¼ cup 3 tablespoons
Toasted pecans (optional) L cup ¼ cup ¼ cup 3 tablespoons
*If using the BASIC RAPID Setting, substitute the quantities of these two ingredients with the quantities on page 63.
This bread can be used as a
stuffing for chicken and turkey.
All the flavors are baked directly
into the bread.
Ensure the collapsible paddle
is securely attached and in the
upright position before adding
ingredients to the bread pan
in the order listed. Secure the
bread pan inside the baking
chamber. Place the dried
cranberries and toasted pecans
into the Automatic Fruit & Nut
Dispenser. Select the BASIC
setting, desired crust color and
loaf size. Press the START |
PAUSE button. When the cycle
is complete, use oven mitts
to remove the bread from the
bread machine and transfer to a
wire rack to cool. Bread will slice
best when allowed to cool.
BBM800XL_IB_B10_FA.indd 67 14/09/10 9:09 AM