SWEET
For all of the following recipes, follow these general guidelines. The following recipes should be baked on setting 6, “Sweet.”
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter the butter or margarine and add to the corners. Make an impression in the center of the dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired, select “TEMP,” then select “Loaf” to size indicated in recipe.
Coconut Bread
1.0 Pound Loaf | INGREDIENTS | 2.5 Pound Loaf |
½ cup + 2 tbsp. | Water, 80°F | 1½ cups + 2 tbsp. |
1 | Egg | 1 |
2 tbsp. | Butter or Margarine | 4 tbsp. |
¼ cup | Dry Milk | ½ cup |
1 tbsp. | Honey | 2 tbsp. |
¼ cup | Coconut* | ½ cup |
2 cups | Bread Flour | 4 cups |
¼ cup | Sugar | ½ cup |
1 tsp. | Salt | 1 ½ tsp. |
1 ½ tsp. | Active Dry Yeast | 1 ½ tsp. |
*Add half of the coconut during the second knead cycle, then add the rest before the bake cycle.
Raisin Bread
1.0 Pound Loaf | INGREDIENTS | 2.5 Pound Loaf |
½ cup + 2 tsp. | Water, 80°F | 1½ cups + 1 tbsp. |
2 tbsp. | Butter or Margarine | 4 tbsp. |
2 cups | Bread Flour | 4 cups |
¼ cup | Dry Milk | ½ cup |
3 tbsp. | Sugar | cup |
¾ tsp. | Salt | 1½ tsp. |
1 | Egg | 1 |
1 tsp. | Active Dry Yeast | 1 ½ tsp. |
1 tbsp. | Honey | 2 tbsp. |
¼ cup | Raisins | ½ cup |
| Chopped Nuts |
|
¼ cup | (optional) | cup |
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