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100% WHOLE WHEAT BREAD
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
6 ounces(¾cup) Water, 80ºF 9 ounces(1cup + 2 Tbsp)
2 teaspoons Molasses 1 tablespoon
2 teaspoons Honey 1 tablespoon
2⅓ cups Whole Wheat Flour 3½ cups
1 tablespoon Dry Milk 1½ 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
HALF WHOLE WHEAT BREAD
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup) Water,80ºF 8½ ounces(1 cup+ 1 Tbsp)
2 teaspoons Honey 1 tablespoon
1 cup Bread Flour 1½ cups
1 cup Whole Wheat Flour 1½ cups
1 teaspoon Salt 1½ teaspoons
1 tablespoon Brown Sugar, packed 1½ tablespoons
1 tablespoon Dry Milk 1½ tablespoons
1 tablespoon Butter or Margarine 2 tablespoons
1½ teaspoons Active Dry Yeast 2 teaspoons
-or- -or- -or-
1 teaspoon Bread Machine/ 1½ teaspoons
Fast Rise Yeast
FOLLOW THESE INSTRUCTIONS FOR THE FOLLOWING RECIPE
BREAD SELECT SETTING TO USE: Dough
1. Add lukewarm water to pan.
2. Add bread flour, dry milk, sugar and salt 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 DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker.
Place dough onto floured surface. Let rest 15 minutes.
5. Finish as desired, following shaping directions. Place on greased baking pans or sheets, cover and let rise in warm,
draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in
preheated 350ºF oven for 15 to 20 minutes or until golden brown. Serve warm.
BASIC DINNER ROLLS/BREAD STICKS
Makes between 2 and 3 dozen rolls depending on shape made.
INGREDIENTS
7½ ounces(¾cup+3Tbsp) Water, 80ºF
3 cups Bread Flour
2 tablespoons Dry Milk
3½ tablespoons Sugar
1 teaspoon Salt
3 tablespoons Butter or Margarine
2 teaspoons Active Dry Yeast
-or- -or-
1½ teaspoons Bread Machine/
Fast Rise Yeast
Softened Butter or Slightly beaten Egg White.