WestBend 41077 Instruction Manual - Page 16

TOMATO BASIL RYE BREAD Use Basic/Specialty setting ½ cup water 80-90°F (4 ounces) 1½ tablespoons olive or vegetable oil 4 sun-dried tomato halves finely chopped* 1 cup bread flour ⅓ cup medium rye flour 1 tablespoon sugar ¼ teaspoon salt 1 teaspoon dried basil leaves 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast *Rehydrated sun-dried tomato halves in boiling water for 5 minutes. Drain, pat dry between sheets of paper toweling, then chop. EGG BREAD Use Basic/Specialty setting ¼ cup water 80-90°F (2 ounces) 1 large egg 1 tablespoon butter or margarine 1¼ cups bread flour 1 tablespoon sugar 1 tablespoon dry milk ¼ teaspoon salt 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast CHEESE BREAD Use Basic/Specialty setting ½ cup water 80-90°F (4 ounces) 1 tablespoon butter or margarine 1⅓ cups bread flour ⅓ cup shredded Cheddar cheese 1 tablespoon sugar ¼ teaspoon salt 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast BLACK PEPPER 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 minced onion ¼ teaspoon salt ¼ teaspoon coarsely ground black pepper dash garlic powder 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast 16