Troubleshooting guide

14
GARLIC BREAD
Use Basic/Specialty setting
½ cup water 80-90° (4 ounces)
1 tablespoon butter or margarine
1⅓ cups bread flour
1 tablespoon sugar
1 tablespoon dry milk
1½ teaspoons dried parsley flakes
½ teaspoon garlic powder
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.
POTATO BACON BREAD
Use Basic/Specialty setting
½ cup water 80-90° (4 ounces)
1 tablespoon butter or margarine
1 cup bread flour
¼ cup instant potato flakes
1½ tablespoons real or imitation bacon bits
1 tablespoons sugar
1 tablespoon dry milk
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.
SWISS JALAPENO BREAD
Use Basic/Specialty setting
½ cup water 80-90° (4 ounces)
1 tablespoon vegetable oil
1 cup bread flour
¼ cup rye flour
¼ cup shredded Swiss cheese
1 tablespoon sugar
1 tablespoon dry milk
1-2 teaspoons jalapeno peppers, chopped
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.
TOMATO BASIL RYE BREAD
Use Basic/Specialty setting
½ cup water 80-90° (4 ounces)
1½ tablespoons olive or vegetable oil
4 sun-dried tomato halves finely chopped*
1 cup bread flour
⅓ cup medium rye flour
1 tablespoon sugar
¼ teaspoon salt
1 teaspoon dried basil leaves
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
*Rehydrated sun-dried tomato halves in boiling water for 5 minutes.
Drain, pat dry between sheets of paper toweling, then chop.
EGG BREAD
Use Basic/Specialty setting
¼ cup water 80-90° (2 ounces)
1 large egg
1 tablespoon butter or margarine
1¼ cups bread flour
1 tablespoon sugar
1 tablespoon dry milk
¼ teaspoon salt
2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast