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SHREDDED WHEAT BREAD![](/images/new-backgrounds/1091175/9117547xi2.webp)
1½ Pound Loaf | INGREDIENTS | 2 Pound Loaf |
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11½ ounces (1¼ cups + 3 tbsp.) | WATER, 27° C | 13 ounces (1½ cups + 2 tbsp.) |
2 tablespoons | BUTTER or MARGARINE | 2 tablespoons |
3 cups | ALL PURPOSE or BREAD FLOUR | 3¾ cups |
2 large biscuits, broken | SHREDDED WHEAT CEREAL | 2 large biscuits, broken |
2 tablespoons | BROWN SUGAR, packed | 3 tablespoons |
2 tablespoons | DRY MILK | 2 tablespoons |
1¼ teaspoons | SALT | 1½ teaspoons |
2 teaspoons | ACTIVE DRY YEAST | 2¼ teaspoons |
- or – | - or - | |
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST | 2 teaspoons |
BRAN BREAD![](/images/new-backgrounds/1091175/9117547xi3.webp)
1½ Pound Loaf | INGREDIENTS | 2 Pound Loaf |
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10 ounces (1¼ cups) | WATER, 27° C | 12 ounces (1½ cups) |
2 tablespoons | HONEY | 3 tablespoons |
2 tablespoons | BUTTER or MARGARINE | 2 tablespoons |
3 cups | ALL PURPOSE or BREAD FLOUR | 3¾ cups |
1 cup | BRAN FLAKES CEREAL | 1¼ cups |
2 tablespoons | DRY MILK | 2 tablespoons |
1¼ teaspoons | SALT | 1½ teaspoons |
2 teaspoons | ACTIVE DRY YEAST | 2¼ teaspoons |
- or – | - or - | |
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST | 2 teaspoons |
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FRENCH BREAD![](/images/new-backgrounds/1091175/9117547xi4.webp)
1½ Pound Loaf | INGREDIENTS | 2 Pound Loaf |
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10½ ounces (1¼ cups + 1 tbsp.) | WATER, 27° C | 12½ ounces (1½ cups + 1 tbsp.) |
1 tablespoon | BUTTER or MARGARINE | 1 tablespoon |
½ tablespoon | OLIVE or VEGETABLE OIL | 1 tablespoon |
3⅓ cups | ALL PURPOSE or BREAD FLOUR | 4¼ cups |
1 tablespoon | SUGAR | 1½ tablespoons |
1¼ teaspoons | SALT | 1½ teaspoons |
2 teaspoons | ACTIVE DRY YEAST | 2¼ teaspoons |
- or – | - or - | |
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST | 2 teaspoons |
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FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE
BREAD SELECT SETTING TO USE: basic/specialty |
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1. Add liquid ingredients and butter to pan. | 4. Program for recommended bread select |
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, | setting and desired crust color. Program time |
delay if being used. Start bread maker. When | |
then level ingredients, pushing some of the mixture into the corners. | done, turn off, unlock pan and remove with |
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker | oven mitts. Shake bread out of pan. Cool on |
rack before slicing. |
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