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DILL BREAD
1 pound 2 pounds
egg(s) room temperature plus 1 3
enough plain yo g u rt 80°F/27°C to equal 3/4 cup 1 1/2 cups
o i l 1 T B L 7 tsp
s u g a r 4 tsp 3 T B L
s a l t 1 1/2 tsp 3 1/4 tsp
bread flour 2 cups 4 cups
d ried dill we e d 1 1/2 tsp 1 1/2 T B L
d ried minced onion 2 tsp 4 1/2 tsp
a c t i ve dry ye a s t 1 1/2 tsp 2 1/4 tsp
P ro g r a m 1 1
JALAPEÑO BREAD
1 pound 1 1/2 pounds
water 80°F/27°C 1/2 cup 2/3 cup
o i l 1 1/2 T B L 2 T B L
whole ke rnel corn, canned — 1/2 cup 3/4 cup
well dra i n e d
jalapeño peppers, sliced— 2 T B L 3 T B L
well dra i n e d
s u g a r 1 T B L 2 T B L
s a l t 1/2 tsp 1 tsp
bread flour 2 cups 3 cups
c o rn meal 1/3 cup 1/2 cup
fresh cilantro 2 tsp 1 T B L
a c t i v e dry ye a s t 1 1/2 tsp 2 tsp
Insta Pro g r a m
4
4
I TALIAN HERB BREAD
1 pound 2 pounds
water 80°F/27°C 3/4 cup + 2 T B L 1 cup + 3 T B L
o i l 4 tsp 2 T B L
s u g a r 1 T B L 3 T B L
s a l t 1 tsp 2 tsp
d ry milk 1 T B L 2 T B L
bread flour 2 1/4 cups 4 cups
d ried Italian seasoning 1 tsp 1 T B L
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
Insta Program 4 ye a s t * : 2 1/4 tsp 2 1/4 tsp
* y east amounts are correct