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NUT BREAD FLAVOR VARIATIONS
Banana Nut: Replace vegetable oil with ½ cup softened butter or margarine, cut into
small pieces for thorough blending; reduce milk to 2 tablespoons; add 1 cups mashed
ripe banana (about 2 medium).
Cherry Pecan: Reduce milk to ½ cup; use chopped pecans for chopped nuts; add ½ cup
chopped maraschino cherries, well drained.
Cranberry Nut: Reduce milk to ½ cup and add 1 cup coarsely chopped cranberries.
Date: Omit chopped nuts and add ¾ cup chopped dates and ½ teaspoon ground nutmeg.
F
RENCH
For all of the following recipes, follow these general guidelines. The following should be
baked on setting 3, “French.”
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter
the butter or margarine and add to the corners. Make an impression in the center of the
dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired,
select “Temp,” then select “Loaf” to size indicated in recipe.
French Bread
1.0 Pound Loaf INGREDIENTS 2.0 Pound Loaf
¾ cup + 2 tbsp Water, 80° F 1 ½ cup + 1 tbsp
1 ½ tsp Butter or Margarine 1 ½ tbsp
2 ½ cup Bread Flour 4 ¼ cup
1 tsp Sugar 2 tsp
¾ tsp Salt 1 ½ tsp
1 tsp Active Dry Yeast 2 ¼ tsp
-or- -or- -or-
¾ tsp Bread Machine Yeast 2 tsp
French Garlic Bread
1.0 Pound Loaf INGREDIENTS 2.0 Pound Loaf
¾ cup + 1 tbsp Water, 80° F 1 ½ cup + 2 tbsp
2 tsp Butter or Margarine 4 tsp
2 ¼ cup Bread Flour 4 ½ cup
1 ½ tsp
Chopped Green Onion
Tops
3 tsp
1 tsp Chopped Garlic Cloves 2 tsp
1 tsp Sugar 2 tsp
¾ tsp Salt 1 ½ tsp
1 ½ tsp Active Dry Yeast 3 tsp
-or- -or- -or-
1 tsp Bread Machine Yeast 2 tsp