Use Basic/Specialty setting
2½
ounces water 80-90°F (¼ cup + 1 tablespoon)
¼
cup prepared French onion dip
1¼
cups bread flour
1
tablespoon sugar
1
tablespoon dry milk
⅛
teaspoon salt
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
Use Basic/Specialty setting
2½
ounces water 80-90°F (¼ cup + 1 tablespoon)
¼
cup dairy sour cream
1¼
cups bread flour
1
tablespoon sugar
¼
teaspoon salt
1
tablespoon dried snipped chives
1
teaspoon dried minced onion
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
1
tablespoon sugar
1
tablespoon dry milk
¼
teaspoon salt
¼
teaspoon ground cinnamon
¼
cup raisins
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
1⅓
cups bread flour
1
tablespoon sugar
1
tablespoon dry milk
1½
teaspoons dry onion soup/dip mix*
2¼
teaspoons (¼-ounce pkg.) fast rising or bread machine yeast
*Shake envelope of dry onion soup/dip mix to blend ingredients before measuring.
FRENCH ONION BREAD
SOUR CREAM & CHIVE BREAD
RAISIN BREAD
ONION BREAD
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