WestBend 41077 Instruction Manual - Page 18

FRENCH ONION BREAD Use Basic/Specialty setting 2½ ounces water 80-90°F (¼ cup + 1 tablespoon) ¼ cup prepared French onion dip 1¼ cups bread flour 1 tablespoon sugar 1 tablespoon dry milk ⅛ teaspoon salt 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast SOUR CREAM & CHIVE BREAD Use Basic/Specialty setting 2½ ounces water 80-90°F (¼ cup + 1 tablespoon) ¼ cup dairy sour cream 1¼ cups bread flour 1 tablespoon sugar ¼ teaspoon salt 1 tablespoon dried snipped chives 1 teaspoon dried minced onion 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast RAISIN BREAD Use Basic/Specialty setting ½ cup water 80-90°F (4 ounces) 1 tablespoon butter or margarine 1¼ cups bread flour 1 tablespoon sugar 1 tablespoon dry milk ¼ teaspoon salt ¼ teaspoon ground cinnamon ¼ cup raisins 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast ONION 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 dry onion soup/dip mix* 2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast *Shake envelope of dry onion soup/dip mix to blend ingredients before measuring. 18