Yogurt Whole Wheat Bread - Breadman BK1065SQ Instruction Manual

YOGURT WHOLE WHEAT BREAD

INGREDIENTS 1-LB.
Plain nonfat yogurt
(80°F – 90°F) ½ cup
Water (80°F – 90°F) 1
Vegetable oil 2 tsp.
Maple syrup (not
pancake syrup) 1 Tbsp.
Salt 1 tsp.
Whole wheat flour 1 cup
Bread flour 1½ cups
Bulgur wheat 1 Tbsp.
Bread machine yeast 1½ tsp.
22
1½-LB. 2-LB.
¾ cup 1 cup
cup ½ cup ½ cup
/
3
1 Tbsp. 1½ Tbsp.
1½ Tbsp. 2 Tbsp.
1½ tsp. 2 tsp.
1¼ cups 1½ cups
2 cups 2½ cups
1½ Tbsp. 2 Tbsp.
2 tsp. 2¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press
the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF