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CHEESE AND CRACKED PEPPER 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
Feta Cheese, room temperature 1
1
/2 oz 2
1
/4 oz 3 oz
Dry Milk 4 tsp 2 TBL 3 TBL
Salt
3
/4 tsp 1 tsp 1
1
/2 tsp
Sugar 1 TBL 2 TBL 3 TBL
Cracked Black Pepper 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
ITALIAN HERB BREAD
1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf
Water 80°F/27°C
3
/4 cup + 2 TBL 1 cup + 2 TBL 1
1
/4 cups
Oil 4 tsp 2 TBL 2
1
/2 TBL
Sugar 1 TBL 3 TBL
1
/4 cup
Salt 1 tsp 1
1
/2 tsp 2 tsp
Bread Flour 2
1
/4 cups 3
1
/4 cups 4 cups
Dried Italian Seasoning 1 tsp 2 tsp 1 TBL
RED STAR
®
Active Dry Yeast 1
1
/4 tsp 1
1
/2 tsp 2
1
/4 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp 1
1
/4 tsp 1
1
/2 tsp
or
Bread Machine Yeast 1 tsp 1
1
/4 tsp 1
1
/2 tsp
Program: FRENCH
For best results, use light CRUST COLOR setting.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 34