15
DILL BREAD
Use
Basic/Specialty
setting
½
cup water 80-90°F (4 ounces)
1
tablespoon butter or margarine
1
⅓
cups bread flour
1 tablespoon
sugar
1
tablespoon dry milk
1
teaspoon dried dill weed
¼ teaspoon
salt
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.
GARLIC BREAD
Use
Basic/Specialty
setting
½
cup water 80-90°F (4 ounces)
1
tablespoon butter or margarine
1
⅓
cups bread flour
1 tablespoon
sugar
1
tablespoon dry milk
1½
teaspoons dried parsley flakes
½
teaspoon garlic powder
¼ teaspoon
salt
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.
POTATO BACON BREAD
Use
Basic/Specialty
setting
½
cup water 80-90°F (4 ounces)
1
tablespoon butter or margarine
1
cup bread flour
¼
cup instant potato flakes
1½
tablespoons real or imitation bacon bits
1
tablespoon sugar
1
tablespoon dry milk
¼
teaspoon salt
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.
SWISS JALAPENO BREAD
Use
Basic/Specialty
setting
½
cup water 80-90°F (4 ounces)
1
tablespoon vegetable oil
1
cup bread flour
¼
cup rye flour
¼
cup shredded Swiss cheese
1 tablespoon
sugar
1
tablespoon dry milk
1-2
teaspoons jalapeno peppers, chopped
¼ teaspoon
salt
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.