standard course bread for bread makers
- Categories
- Breads
- Yield
- 5 Servings
| Measure | Ingredient |
|---|---|
| 7 ounces | WATER (210 ML) |
| 2 cups | BREAD FLOUR |
| 1 tablespoon | NONFAT DRY MILK |
| 1½ tablespoon | SUGAR |
| 1 teaspoon | SALT |
| 1 tablespoon | BUTTER |
| 1½ teaspoon | DRY YEAST |
PLACE INGREDIENTS IN BREAD MAKER IN THE ORDER SHOWN. NOTE: WHEN ROOM TEMPERATURE IS HIGH (OVER 82 DEGREES), USE COLD WATER (ABOUT 41 DEGREES). WHEN ROOM TEMPERATURE IS UNDER 50 DEGREES USE LUKEWARM WATER (ABOUT 100 DEGREES).
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