WestBend 41077 Instruction Manual - Page 15

DILL BREAD Use Basic/Specialty setting ½ cup water 80-90°F (4 ounces) 1 tablespoon butter or margarine 1⅓ 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 1⅓ 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. 15