Owner's Manual

TOMATO BASIL RYE BREAD

Use Basic/Specialty setting

½ cup water 80-90°F (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°F (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

CHEESE BREAD

Use Basic/Specialty setting

½ cup water 80-90°F (4 ounces)

1 tablespoon butter or margarine

1⅓ cups bread flour

⅓ cup shredded Cheddar cheese

1 tablespoon sugar

¼ teaspoon salt

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

BLACK PEPPER 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 minced onion

¼ teaspoon salt

¼ teaspoon coarsely ground black pepper

dash garlic powder

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