Owner's Manual

FRENCH ONION BREAD

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

SOUR CREAM & CHIVE BREAD

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

RAISIN BREAD

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

ONION 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 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.