CHEDDAR LOAF BREAD
| 1 loaf |
Eggs, large, room temperature | 3 |
Milk, 80°F/27°C | 1 cup |
Shortening, room temp. | 1/2 cup |
Cheddar Cheese, shredded | 1 cup |
Sugar | 1/2 cup |
Salt | 3/4 tsp |
2 cups | |
Baking Powder | 1 TBL |
Pecans, chopped | 1/2 cup |
|
|
Select Batter Bread™ Course | 10 |
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
CARROT PECAN BREAD
| 1 loaf |
Eggs, large, room temperature | 2 |
Milk, 80°F/27°C | 2/3 cup |
Butter, softened | 1/4 cup |
Carrots, finely grated | |
Sugar | 1/3 cup |
Dark Brown Sugar | 1/3 cup |
Salt | 1/2 tsp |
Cinnamon | 3/4 tsp |
Nutmeg | 1/4 tsp |
Pecans, chopped | 3/4 cup |
Baking Powder | 1 TBL |
|
|
Select Batter Bread™ Course | 10 |
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
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