Yield: 4 Servings
|13 cups||Bread flour|
|½ cup||Nonfat dry milk|
Combine all ingredients in a large bowl. Stir together to distribute evenly. Label and package in six (2¼ cup) containers, if using a 1 lb breadmaker, or in four (3 ⅓ 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 ½ ts yeast, 2 ¼ c breadmaker mix, 1 tb butter or oil, ¾ c warm water.
To make large loaf: 2 ts yeast, 3 ⅓ c breadmaker mix, 1 ½ tb butter or oil, 1 ¼ c warm water.
Mix and bake on Light setting per breadmaker instructions.
Cinnamon raisin: to the basic recipe, add ½ c raisins and 1 ½ 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 tb 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 ½ ts 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@...
Posted to KitMailbox Digest by KrisE56749@... on Nov 23, 1997