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Raisin Bread (no Delay Timer)
1.5 pound loaf 2 pound loaf
7/S cups water
1
and l/4 cups water
1 and
112
tablespoons butter or margarine 2 tablespoons butter or margarine
1 teaspoon salt
1
and l/2 teaspoons salt
3 cups bread flour 4 cups bread pour
2 tablespoons sugar 3 toblespoons sugar
1 and l/2 tablespoons dry milk 2 tablespoons dry milk
1 teaspoon cinnamon 1 and
112
teaspoons cinnamon
1 and
314
teaspoons active dry yeast 2 and
114
teaspoons active dry yeast
3/4 cups raisins (see note below)
1
cup raisins (see note below)
1)
Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a welt (hole) in the flour where you will pour the
yeost. Yeast must NEVER come into contact with a Liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the welt.
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Snap the baking pan into the breadmaker and close the lid.
5) Press “Select” button to choose the Basic setting.
6) Press the “Crust
Cotor”
button to choose tight. medium or dark crust.
7) Press the “Start/Stop” button.
When adding fruit ingredients like raisins. the bread machine will make a
beeping signal during the kneading cycle.
When the bread machine beeps during the kneading cycle. raise the
tid
and
sprinkle the raisins in, a few at a time, until they are kneaded with the dough.
Light Rye Bread
1 and
318
cups water
1 and
112
tablespoons butter or margarine
1 and l/2 teaspoons salt
3 cups bread flour
1 cup rye flour
2 tablespoons packed brown sugar
2 teaspoons active dry yeast
1)
Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
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