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BUTTERMILK WHEAT BREAD
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
12 ounces (1½ cups)
2 tablespoons
2 cups
1¼ cups
2 tablespoons
1¼ teaspoons
¼ teaspoon
2 teaspoons
- or -
1½ teaspoons
BUTTERMILK
BUTTER or MARGARINE
WHOLE WHEAT FLOUR
BREAD FLOUR
BROWN SUGAR, packed
SALT
BAKING SODA
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
14 ounces (1¾ cups)
2 tablespoons
2⅔ cups
1⅓ cups
3 tablespoons
1½ teaspoons
½ teaspoon
2 ¼ teaspoons
-or-
2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
BREAD SELECT SETTING
TO USE: Wheat, Wheat Rapid
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 the 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 recommended Bread
Select Setting and desired Bread Color.
Program TIMER if being used. Start
bread maker. When done, turn off and
remove bread from pan. Cool on rack
before slicing.
WHEAT ‘N YOGURT BREAD
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
8 ounces (1 cup)
½ cup
2 tablespoons
1⅓ cups
2 cups
2 tablespoons
2 tablespoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
WATER, 80°
°°
° F
PLAIN NONFAT YOGURT
BUTTER or MARGARINE
BREAD FLOUR
WHOLE WHEAT FLOUR
DRY MILK
BROWN SUGAR, packed
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
9 ounces (1 cup + 2 tbsp.)
⅔ cup
2 tablespoons
1½ cups
2¾ cups
2 tablespoons
2 tablespoons
1½ teaspoons
2¼ teaspoons
-or-
2 teaspoons