Charlescraft NBR BBM3 Instruction Manual page 20

BAKED
POTATO BREAD
1 Lb
11/2 l b 2lb
Water 7 oz 10 oz 12 oz
Sour Cream 1/4 cup 1/2 cup 3/4 cup
White Flour 1 3/4 cups
2 1/2 cups 3 i /3 cups
Potato Flakes
1 1/2
T~sp
1/2 cup 2/3 cups
Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Sugar 1 1/2 Tbsp
1 11 2 Tbsp 2 Tbsp
Salt
1 tsp i tsp 1 1/2 tsp
--
Bacon Bits 1 1/2 Tbsp
3 Tbsp 4 Tbsp
Chopped Chives 1 1/2 Tbsp 3 Tbsp 4 Tbsp
Yeast
3/4 tsp 1 i/4 tsp 1 1/2 tsp
NOTE: Flour measures are approximate -the flour and potato flakes combined should equal 2, 3 or 4 cups .
MUSTARD DI LL BREAD
1lb 11/2 l b 2 lb
Water 8 1/2 oz
10 oz 12 i/2 oz
Dijon Mustard
1 Tbsp 1 Tbsp 1 i /2 Tbsp
White Flour 1 1/4 cups 2 1/4 cups 2 3/4 cups
Whole Wheat Flour
3/4 cup 3/4 cup 1 1/4 cups
Butter
~ ~bsp
2 1/2 Tbsp 3 Tbsp
Dry Milk 1 Tbsp 1 1/2 Tbsp 2Tbsp
Brown Sugar
1
~bsp
1 1/2 Tbsp 2Tbsp
Salt
1
ts~
1 1/2 tsp
2 tsp
Dill Weed 1 1/2 tsp 1 1/2 tsp 2 tsp
Yeast
1 tsp 1 tsp 1 1/4 tsp
APRICOT
BR EAD
1lb
11/2 Lb
2
Lb
Water 8 oz 1 1 oz
12 oz
White Flour
2 cups 3 cups 4 cups
Butter 1 Tbsp 2Tbsp 3 Tbsp
Dry Milk
1 Tbsp 2 Tbsp 3 Tbsp
Apricot Jam
3 Tbsp 1/3 cup 1/2 cup
Dried Apricots 1/2 cup 3/4 cup
1 cup
Salt 1 tsp 1 1/2 tsp 1 112tsp
Cinnamon
1 1/21sp
Yeast
3/4 tsp 1 tsp 1 1/2 tsp
NOTE: Add dried apricots at the beginning, not at the fruit signal.