Use Basic/Specialty setting
½
cup water 80-90°F (4 ounces)
1
tablespoon butter or margarine
1¼
cups bread flour
2
tablespoons yellow or white cornmeal
1
tablespoon sugar
¼
teaspoon salt
¼
teaspoon celery seed
¼
teaspoon rubbed sage
pinch
dried marjoram leaves
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
Use Basic/Specialty setting
½
cup water 80-90°F (4 ounces)
1
tablespoon butter or margarine
1½
tablespoons honey
1¼
cups bread flour
¼
cup quick cooking oats
1
tablespoon dry milk
¼
teaspoon salt
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
Use Basic/Specialty setting
½
cup milk 80-90°F (4 ounces)
1½
tablespoons olive or vegetable oil
1
ounce (¼ cup) crumbled feta cheese
1¼
cups bread flour
1
tablespoon sugar
¼
teaspoon salt
3
tablespoons sliced ripe olives
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
Use Basic/Specialty setting
½
cup water 80-90°F (4 ounces)
1
tablespoon butter or margarine
1¼
cups bread flour
¼
cup shredded Cheddar cheese
1
tablespoon sugar
1½
teaspoons dry taco seasoning*
¼
teaspoon salt
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
*Shake envelope of dry taco ingredients to mix before measuring.
HERB BREAD
HONEY OATMEAL BREAD
FETA CHEESE BREAD
TACO CHEDDAR BREAD
17