Dill Bread - Beyond WBYBM2 Owner's Manual

Dill Bread

Select White cycle
EGG(S) ROOM
TEMPERATURE PLUS
ENOUGH WATER
80º F/27º C TO
EQUAL
OIL
SUGAR
SALT
BREAD FLOUR
DRIED DILL WEED
DEHYDRATED
ONION
ACTIVE DRY YEAST
1 LB
1
¾ CUP + 1 TBL
1 TBL
4 TSP
1 TSP
2 CUPS
1- ½ TSP
2 TSP
1- ½ TSP
57
Recipes
1.5 LB
1
1 CUP + 1 TBL 1 CUP + 6 TBL
2 TBL
2 TBL
1- ½ TSP
3 CUPS
1 TBL
1 TBL
2 TSP
2 LB
1
3 TBL
3 TBL
2- ¼ TSP
4 CUPS
1- ½ TBL
1- ½ TBL
2- ¼ TSP