Charlescraft NBR BBM3 Instruction Manual page 18

ONION OLIVE
BREAD
1 Lb 11/2 Lb 2lb
Water 8 oz 11 oz
13 oz
Olive Oil
2 Tbsp 2 1/2 Tbsp 3 Tbsp
White Flour
2 cups 3 cups 4 cups
Sugar 1 1/2 Tbsp
2Tbsp 2Tbsp
Salt 1 tsp 1 1/2 tsp
1 1/2 tsp
Dried Thyme 3/4 tsp 1 tsp 1 1/2 tsp
Chopped Black Olives 1/4 cup 1/3 cup 1/2 cup
Yeast
3/4 tsp
1 tsp
1 1/2 tsp
Dry Minced Onion 1/4 cup 1/3 cup
1/2 cup
NOTE: Add olives at fruit signal.
CHEESE
DILL BREAD
1lb
11/2 Lb 2 lb
Water 6
1/2 oz
9
oz 11 oz
White Flour
2 cups 3 cups 4 cups
Butter 1 1/2 Tbsp
2 Tbsp 2 1/2 Tbsp
Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Sugar
1 1/2 Tbsp 2 Tbsp 2 Tbsp
Salt
1 tsp 1/2 tsp 2 tsp
Cottage Cheese
1/4 cup 1/2 cup 1/2 cup
Dry Onion
1 1/2 tsp
2 tsp
2 1/2 tsp
Dill Weed
1 1/2 tsp 2 tsp 2 1/2 tsp
Yeast 3/4 tsp 1 tsp 1 1/2 tsp
NOTE: Liquid content of cottage cheese varies.
If dough seems dry add 1 or 2 Tbsp of water during
kneading.
CAJUN BREAD
1lb 11/2 Lb
2lb
Water
9 oz 11 oz
13 oz
White Flour
2 cups
3 _ cups
4 cups
Butter 1 1/2 Tbsp 2Tbsp
3 Tbsp
Dry Milk
1 Tbsp 1 1/2 Tbsp 2 Tbsp
Brown Sugar
1 Tbsp 2Tbsp
2 1/2 Tbsp
Salt
1/2 tsp 1/2 tsp 1/2 tsp
Cajun Spices 1 Tbsp
1 1/2 Tbsp 2Tbsp
Tomato Paste
2 tsp 1 Tbsp 1 1/2 Tbsp
Onion Powder
1 tsp 1 tsp 1 tsp
Parsley Flakes
1 tsp 1 tsp
1 tsp
Yeast
1 1/2 tsp 1 1/2 tsp
2 tsp
NOTE: Salt content of Cajun spices varies. Amount of salt in recipe may have to be reduced.