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Rosemary Cranberry Whole Wheat Bread |
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Ingredients (for 2-lb. breadmaker): 1-3/4 cups water; 2 cups whole wheat flour; 2-2/3 cups bread flour; 3 Tbsp. brown sugar; 2 Tbsp. dry milk; 2 tsp. salt; 2 Tbsp. butter; 2 tsp. active dry yeast (or 3 tsp. rapid rise yeast); 1 Tbsp. dried rosemary; 3/4 cup chopped dried cranberries
Ingredients (for 1-lb. breadmaker): 7/8 cup water; 1 cup whole wheat flour; 1-1/4 cups bread flour; 2 Tbsp. brown sugar; 1 Tbsp. dry milk; 1/2 tsp. salt; 1 Tbsp. butter; 1 tsp. active dry yeast; 1/2 Tbsp. dried rosemary; 1/4 cup chopped dried cranberries
This recipe was developed for the Home Bakery SupremeŽ Breadmaker (BBCC-X20/BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for baking this bread on other models. |
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1. Attach kneading blade(s). Measure ingredients precisely and add to the baking pan in the following order: water, whole wheat flour, bread flour, brown sugar, dry milk, salt, butter, rosemary and yeast. |
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2. Place the baking pan into the unit, close the lid and plug the power cord into the outlet. |
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3. Select the BASIC WHEAT setting for BBCC-X20/BB-CEC20 model and FIRM setting for BB-HAC10 model. Press START. |
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4. When Add beep sounds, add cranberries. |
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5. When baking completes, press and hold the START/RESET button to turn off the unit. Take out the baking pan using oven mitts and gently shake the loaf out. Let bread cool and serve. |
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