20. Bread Maker Use and Care Guide
Rye Bread 1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf
Water 80°F/27°C 3⁄4cup 1 cup 11⁄4cups
Oil 4 tsp 2 TBL 3 TBL
Caraway Seeds 2 tsp 1 TBL 4 tsp
Brown Sugar 4 tsp 2 TBL 3 TBL
Salt 1 tsp 11⁄2tsp 2 tsp
Bread Flour 11⁄2cups 2 cups 21⁄2 cups
Medium Rye Flour 3⁄4cup 1 cup 11⁄2 cups
RED STAR®Active Dry Yeast 11⁄2tsp 21⁄4tsp 1 TBL
or
RED STAR®
QUICK•RISE™Yeast 1 tsp 11⁄2tsp 2 tsp
or
Bread Machine Yeast 1 tsp 11⁄2tsp 2 tsp
Program: BASIC
Onion Bread 1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf
Water 80°F/27°C 3⁄4cup 1 cup 11⁄4cups
Oil 4 tsp 2 TBL 3 TBL
Dry Onion Soup Mix 4 tsp 2 TBL 3 TBL
Sugar 2 tsp 1 TBL 4 tsp
Bread Flour 21⁄4cups 3 cups 4 cups
RED STAR®Active Dry Yeast 11⁄2tsp 21⁄4tsp 1 TBL
or
RED STAR®
QUICK•RISE™Yeast 1 tsp 11⁄2tsp 2 tsp
or
Bread Machine Yeast 1 tsp 11⁄2tsp 2 tsp
Program: BASIC
Pesto Bread 1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf
Water 80°F/27°C 2⁄3cup 1 cup 11⁄4cups
Pesto, room temperature 2 TBL 3 TBL 1⁄4cup
Dry Milk 1 TBL 4 tsp 2 TBL
Sugar 1 TBL 4 tsp 2 TBL
Salt 1⁄2tsp 3⁄4tsp 1 tsp
Bread Flour 2 cups 3 cups 4 cups
RED STAR®Active Dry Yeast 11⁄2tsp 21⁄4tsp 1 TBL
or
RED STAR®
QUICK•RISE™Yeast 1 tsp 11⁄2tsp 2 tsp
or
Bread Machine Yeast 1 tsp 11⁄2tsp 2 tsp
Program: BASIC
TBR20 Breadmaker OM-4 6/17/04 8:41 AM Page 20