WestBend 41077 Instruction Manual - Page 17

HERB BREAD Use Basic/Specialty setting ½ cup water 80-90°F (4 ounces) 1 tablespoon butter or margarine 1¼ cups bread flour 2 tablespoons yellow or white cornmeal 1 tablespoon sugar ¼ teaspoon salt ¼ teaspoon celery seed ¼ teaspoon rubbed sage pinch dried marjoram leaves 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast HONEY OATMEAL BREAD Use Basic/Specialty setting ½ cup water 80-90°F (4 ounces) 1 tablespoon butter or margarine 1½ tablespoons honey 1¼ cups bread flour ¼ cup quick cooking oats 1 tablespoon dry milk ¼ teaspoon salt 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast FETA CHEESE BREAD Use Basic/Specialty setting ½ cup milk 80-90°F (4 ounces) 1½ tablespoons olive or vegetable oil 1 ounce (¼ cup) crumbled feta cheese 1¼ cups bread flour 1 tablespoon sugar ¼ teaspoon salt 3 tablespoons sliced ripe olives 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast TACO CHEDDAR BREAD Use Basic/Specialty setting ½ cup water 80-90°F (4 ounces) 1 tablespoon butter or margarine 1¼ cups bread flour ¼ cup shredded Cheddar cheese 1 tablespoon sugar 1½ teaspoons dry taco seasoning* ¼ teaspoon salt 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast *Shake envelope of dry taco ingredients to mix before measuring. 17