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1 lb. 2 lb.
egg(s) room temperature plus 1 2
9nough ware[ 8Q_E!27_C to egua! 3/4 cup ! !/4 cup s
............oil ......................................................................................................................................2 TBL !/4 Cup
...........sugar ....................................................................................................................................4 tsp ..............................3 TBL.......................................................................................................................................
#a!! 1 1/2 tSp 1 TBL
dry mi!k 2 TBI- !/4 cup
h[ead [!o#[ 2 CUPS ,4CUPS
activ9 dFy yeast ! !/2 tsP 2 3/4 tsP
Program Basic Basic j
f
1 lb. 2 lb.
cultured buttermilk, liquid 80_E/27_C 3/4 Cup ! !/2 Cups
oil 2 TBL.................................................!/4 cup
hQney 2 TBL 1/4 Cup
sa!t 1 tsp 2 tSP
............baking soda................................................................................................................1/4 tsp !/2 tsp
............bread fl°ur ....................................................................................................2 !/2 Cups 4 !/4 cups
activedry yeast* 1 1/4 tsp 1 1/4 tsp
Program Basic Basic
J
*yeast amounts are correct
1 lb. 2 lb.
..................m!!k, !iquid 80°F/27°C 3/4 cup .......................................1 1/4 cups + 2 TBL
oil 1 TBL 3 TBL
....................sugar ...........................................................................................................................................................................................................1 ]/4 tsp 2 tsp
......................sa!t..........................................................................................................................................................................................................................1 1/4tsp .........................................................2#p ...........................................................................................................................................................................................................................
bread fl°ur .... 2 cups 4 cups
......................act!ve dry yeast 1 1/4 tsp 1 3/4 tsp
Program Basic Basic
J
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