Title: Standard Course Bread for Bread Makers
Categories: Bread
Yield: 5 Servings

7	oz	WATER (210 ML)
2	c	BREAD FLOUR
1	tb	NONFAT DRY MILK
1 1/2	tb	SUGAR
1	ts	SALT
1	tb	BUTTER
1 1/2	ts	DRY YEAST

PLACE INGREDIENTS IN BREAD MAKER IN THE ORDER SHOWN. NOTE: WHEN ROOM TEMPERATURE IS HIGH (OVER 82 DEGREES), USE COLD WATER (ABOUT 41 DEGREES). WHEN ROOM TEMPERATURE IS UNDER 50 DEGREES USE LUKEWARM WATER (ABOUT 100 DEGREES).

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