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WHEAT’N YOGURT BREAD
Use plain, nonfat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread
everyone will like.
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
5½ ounces (⅔ cup) WATER, 95°F/35°C 7 ounces (¾ cups + 2 Tbsp.)
⅓ cup PLAIN NONFAT YOGURT ½ cup
1½ cups WHOLE WHEAT FLOUR 2 cups
¾ cup ALL PURPOSE or 1 cup
1½ tablespoons DRY MILK 2 tablespoons
1½ tablespoons BROWN SUGAR, packed 2 tablespoons
1 teaspoon SALT 1½ teaspoons
1½ tablespoons BUTTER or MARGARINE 2 tablespoons
1½ teaspoons ACTIVE DRY YEAST 2 teaspoons
---or--- ---or--- ---or---
1 teaspoon BREAD MACHINE/ 1½ teaspoons
FAST RISE YEAST
BREAD SELECT SETTING TO USE: Whole Wheat
1.Add liquid ingredients to pan.
2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,
pushing some of the mixture into corners. Place butter into corners of pan.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.Program for WHOLE WHEAT and desired Bread Color. Start bread maker. When done, turn off and
remove bread from pan. Cool on rack before slicing.
** If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.
• The recipes in this section can be made at the DOUGH Setting. The DOUGH Setting will prepare the
dough for you by kneading it and then letting it rise about 55 minutes before being stirred down by the
knead bar. You then remove the dough from the pan, shape as desired and let it rise at room temperature
before baking in your own oven.
• The Delay Start Timer can be used with the recipes with the symbol. The Bread Color Button cannot be
activated at the DOUGH setting, as the dough will not be baked in this mode.
• Active Dry, Bread Machine or Fast Rising Yeast may be used in the recipes. Use the recommended
amount for the type of yeast being used. Bread Machine and Fast Rising Yeast are interchangeable.
ALWAYS make a well in center of dry ingredients for the yeast. This is especially important when
using the Delay Start Timer to prevent the yeast from becoming wet before the dough making process
• Use LUKEWARM WATER, about 95°F/35°C, in order to activate the yeast for best results. DO NOT
USE HOT WATER, above 110°F/43°C, as this can kill the yeast.
• MILK MUST BE WARMED to about 95°F/35°C, in order to activate the yeast for best results. DO
NOT USE MILK DIRECTLY FROM THE REFRIGERATOR. Gently warm milk in microwave at low