Toastmaster WBYBM1 - Manual (Page 43)

Bread Recipes
43
Southern Barley Bread
Select Whole Wheat cycle.
1 LB 1.5 LB 2 LB
egg room temperature
plusenough water
80º F/27º C to equal 1
3⁄4 cup + 2 TBL
1
1 cup
1
1-1⁄4 cups
oil 1 TBL 1-1⁄2 TBL 2 TBL
honey 1 TBL 2 TBL 3 TBL
salt 1 tsp 1-1⁄2 tsp 2 tsp
dry milk 2 TBL 3 TBL 1⁄4 cup
barley, cooked 3 TBL 1⁄4 cup 5 TBL
grits, uncooked 2 tsp 1 TBL 1-1⁄2 TBL
oat bran cereal,
uncooked
1⁄4 cup 1 / 3
cup 1⁄2 cup
whole wheat flour 1⁄2 cup 1 cup 1-1⁄2 cups
bread flour 1-1⁄2 cups 2 cups 2-1⁄2 cups
active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp
Caraway Rye Bread
Select Whole Wheat cycle.
1 LB 1.5 LB 2 LB
egg(s) room tempera-
ture plusenough water
80º F/27º C to equal
1
3⁄4 cup
1
1 cup + 1 TBL
2
1- 1 / 3
cups
oil 2 TBL 3 TBL 1⁄4 cup
honey 2 TBL 3 TBL 1⁄4 cup
dry milk 1 TBL 2 TBL 3 TBL
salt 1 tsp 1-1⁄2 tsp 2 tsp
bread flour 1 cup 1-1⁄2 cups 2 cups
whole wheat flour 1⁄2 cup 3⁄4 cup 1 cup
rye flour 1⁄2 cup 2/3 cup 1 cup
caraway seeds 1 TBL 2 TBL 3 TBL
active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp