Owner's Manual

DILL BREAD

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

1 teaspoon dried dill weed

¼ teaspoon salt

2¼ teaspoons (¼-ounce pkg.) fast rising or bread machine yeast.

GARLIC BREAD

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 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°F (4 ounces)

1 tablespoon butter or margarine

1 cup bread flour

¼ cup instant potato flakes

1½ tablespoons real or imitation bacon bits

1 tablespoon 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°F (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.