Recipe - Breadmaker Whitewheat Bread

13 cup Bread flour
2 tablespoon Salt
One half cup Sugar
One half cup Nonfat dry milk

Combine all ingredients in a large bowl. Stir together to distribute
evenly. Label and package in six (2 One fourth cup) containers, if using a 1 lb
breadmaker, or in four (3 1/3 cup) containers for larger capacity
breadmakers. Store in a cool, dry place. Use within six months. Makes
about 14 cups breadmaker mix.

To make small loaf: 1 One half teaspoon yeast, 2 One fourth cup breadmaker mix, 1 tablespoon butter or
oil, Three fourths cup warm water.

To make large loaf: 2 teaspoon yeast, 3 1/3 cup breadmaker mix, 1 One half tablespoon butter or
oil, 1 One fourth cup warm water.

Mix and bake on Light setting per breadmaker instructions.

Variations:

Cinnamon raisin: to the basic recipe, add One half cup raisins and 1 One half ts
cinnamon. Glaze with powdered sugar glaze, if desired, while still warm.
(add raisins at beep).

French bread: eliminate the butter or oil.

Sweet bread: add 1 tablespoon sugar with the dry ingredients. Break 1 egg into
measuring cup, fill cup with water in amount called for in recipe.

Herb bread: add 1 One half teaspoon dry herbs to mix (rosemary, basil, dill, etc.

Make a Mix, 1995, Fisher Books, Karine Eliason, Nevasa Harward & Madeline
Westover

Submitted to Kitmailbox by Kris Elwood, KrisE56749@aol.com

Posted to KitMailbox Digest by KrisE56749@aol.com on Nov 23, 1997