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RYE BREAD
1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf
Water 80°F/27°C
3
/4 cup 1 cup 1
1
/4 cups
Oil 4 tsp 2 TBL 3 TBL
Caraway Seeds 2 tsp 1 TBL 4 tsp
Brown Sugar 4 tsp 2 TBL 3 TBL
Salt 1 tsp 1
1
/2 tsp 2 tsp
Bread Flour 1
1
/2 cups 2 cups 2
1
/2 cups
Medium Rye Flour
3
/4 cup 1 cup 1
1
/2 cups
RED STAR
®
Active Dry Yeast 1
1
/2 tsp 2
1
/4 tsp 1 TBL
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp 1
1
/2 tsp 2 tsp
or
Bread Machine Yeast 1 tsp 1
1
/2 tsp 2 tsp
Program: BASIC
ONION BREAD
1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf
Water 80°F/27°C
3
/4 cup 1 cup 1
1
/4 cups
Oil 4 tsp 2 TBL 3 TBL
Dry Onion Soup Mix 4 tsp 2 TBL 3 TBL
Sugar 2 tsp 1 TBL 4 tsp
Bread Flour 2
1
/4 cups 3 cups 4 cups
RED STAR
®
Active Dry Yeast 1
1
/2 tsp 2
1
/4 tsp 1 TBL
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp 1
1
/2 tsp 2 tsp
or
Bread Machine Yeast 1 tsp 1
1
/2 tsp 2 tsp
Program: BASIC
PESTO BREAD
1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf
Water 80°F/27°C
2
/3 cup 1 cup 1
1
/4 cups
Pesto, room temperature 2 TBL 3 TBL
1
/4 cup
Dry Milk 1 TBL 4 tsp 2 TBL
Sugar 1 TBL 4 tsp 2 TBL
Salt
1
/2 tsp
3
/4 tsp 1 tsp
Bread Flour 2 cups 3 cups 4 cups
RED STAR
®
Active Dry Yeast 1
1
/2 tsp 2
1
/4 tsp 1 TBL
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp 1
1
/2 tsp 2 tsp
or
Bread Machine Yeast 1 tsp 1
1
/2 tsp 2 tsp
Program: BASIC
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 33