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EGG BREAD
1 pound 2 pounds
egg(s) room temperature plus 1 2
enough water 80°F/27°C to equal 3/4 cup 1 1/4 cups
o i l 2 T B L 1/4 cup
s u g a r 4 tsp 3 T B L
s a l t 1 1/2 tsp 1 T B L
d ry milk 2 T B L 1/4 cup
bread flour 2 cups 4 cups
a c t i ve dry ye a s t 1 1/2 tsp 2 3/4 tsp
P ro g r a m 2 2
BUTTERMILK BREAD
1 pound 2 pounds
cultured bu t t e rmilk 80°F/27°C 3/4 cup 1 1/2 cups
o i l 2 T B L 1/4 cup
h o n ey 2 T B L 1/4 cup
s a l t 1 tsp 2 tsp
baking soda 1/4 tsp 1/2 tsp
bread flour 2 1/2 cups 4 1/4 cups
a c t i v e dry ye a s t * 1 1/4 tsp 1 1/4 tsp
P ro g r a m 1 1
MILK BREAD
1 pound 2 pounds
milk 80°F/27°C 3/4 cup 1 1/4 cups + 2 T B L
o i l 1 T B L 3 T B L
s u g a r 1 1/4 tsp 2 tsp
s a l t 1 1/4 tsp 2 tsp
bread flour 2 cups 4 cups
a c t i v e dry ye a s t 1 1/4 tsp 1 3/4 tsp
P ro g r a m 1 1
* y east amounts are correct