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S OY ALMOND FRUIT BREAD
1 1/2 pounds
water 80°F/27°C 1 cup + 2 T B L
o i l 3 T B L
almond ex t ra c t 1/2 tsp
s u g a r 2 1/2 T B L
s a l t 1 1/2 tsp
d ry milk 1 1/2 T B L
bread flour 2 1/2 cups
s o y flour 1/2 cup
a c t i ve dry ye a s t 2 1/2 tsp
P ro g r a m 9
A dd at the beep:
d ried mixed fruit, diced 1/2 cup
a l m o n d s , slive r e d 2 T B L
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P E ACH BREAD
1 pound 2 pounds
a p ricot nectar 5 T B L 3/4 cup
peach yo g u rt 80°F/27°C 3 T B L 5 T B L
c a r r o t s , shredded 5 T B L 3/4 cup
o i l 2 tsp 4 tsp
h o n e y 1 1/2 T B L 2 1/2 T B L
s a l t 3/4 tsp 1 1/4 tsp
bread flour 2 cups 4 cups
a c t i ve dry ye a s t 1 1/4 tsp 1 3/4 tsp
P ro g r a m 1 1