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RECIPES
RAISIN BREAD - Basic/specialty
1 Pound Loaf INGREDIENTS 1½ Pound Loaf
6½ ounces (¾ cup + 1 tbsp.) WATER, 75-85° F 9½ ounces (1 cup + 3 tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
1 tablespoon DRY MILK 1½ tablespoons
1 tablespoon SUGAR 1½ tablespoons
1 teaspoon SALT 1½ teaspoons
½ teaspoon GROUND CINNAMON 1 teaspoon
1½ teaspoons ACTIVE DRY YEAST 2 teaspoons
- or - -OR- - or-
1 teaspoon BREAD MACHINE/FAST RISE YEAST 1½ teaspoons
½ cup RAISINS*** ¾ cup
¼ cup CHOPPED NUTS, optional ¼ cup
Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic/specialty bread
setting, desired crust color and timer, if being used. Turn on. Add raisins and nuts when alert sounds. When done, turn off, unlock
pan and remove with oven mitts. Shake bread out and allow to cool on rack before slicing.
**SPECIAL TIP**: To make raisin bread overnight or without being present to add raisins and nuts, place around outside of edge of
pan on top of dry ingredients away from yeast and not in contact with water in pan.
basic/specialty OLD FASHIONED WHITE BREAD
6 ounces (¾ cup)
1 tablespoon
2 cups
1 tablespoon
1 teaspoon
1½ teaspoons
-or-
1 teaspoon
MILK 75-85° F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
9 ounces (1 cup + 2 tbsp.)
2 tablespoons
3 cups
1½ tablespoons
1½ teaspoons
2 teaspoons
-or-
1½ teaspoons
Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic/specialty bread
setting, desired crust color. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out and allow to cool
on rack before slicing.
basic/specialty
HONEY OATMEAL BREAD
1 Pound Loaf INGREDIENTS 1½ Pound Loaf
5½ ounces (⅔ cup)
2 tablespoons
1 tablespoon
1½ cups
⅔ cup
1 tablespoon
¾ teaspoon
1½ teaspoons
-or-
1 teaspoon
MILK 75-85° F
HONEY
BUTTER or MARGARINE
BREAD FLOUR
OATS, quick or old-fashioned
DRY MILK
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
7½ ounces (¾ cup + 3 tbsp.)
3 tablespoons
2 tablespoons
2 cups
1 cup
2 tablespoons
1¼ teaspoons
2 teaspoons
-or-
1½ teaspoons
Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for basic/specialty bread
setting, desired crust color and timer, if being used. Turn on. When done, turn off, unlock pan and remove with oven mitts. Shake
bread out and allow to cool on rack before slicing.