Title: White Bread (W/variations)
Categories: Breadmaker
Yield: 1 Loaf

2-CUP CAPACITY/12 SERVINGS
1 1/2	ts	Active dry yeast
1	c	Bread flour
3/4	ts	Salt
2	ts	Granulated white sugar
2	tb	+ 1 tsp. nonfat dry milk
2	ts	Unsalted butter or margarine
3/4	c	+ 1 tb Water
1	ts	Lemon juice
3-CUP CAPACITY/16 SERVINGS
2 1/4	ts	Active dry yeasst
3	c	Bread flour
1	ts	Salt
1	tb	Granulated white sugar
4	tb	Nonfat dry milk
1	tb	Unsalted butter or margarine
1 1/4	c	Water
1	ts	Lemon juice

SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. The bread of choice for generations of Americans, white bread has recently become much maligned and criticized for its supposed lack of nutritional value compared with full fiber breads. Unforunately, many commercial bread producers have given us a hybrid version of white bread that is tasteless and without substance. The recipe given here is for white bread as it should be. Chewy with a thin, crisp crust, this bread is high in comples carbohydrates and has less than 1 gram of fat per slice. All ingredients mys be at room temperature, unless otherwise noted. Add ingredients in the order specified inyour bread machine owner's manual. Set bread machine on the basic/standard brad making setting. Select medium or normal baking cycle. The programmable timer can be used. NUTRITION INFORMATION per 1/2-inch slice: 88 calories, 2.56 g carbohydrates, 0.66 g dietary fiber, 0.86 g fat, 1.87 mg cholesterol, 139 mg sodium, 43.0 mg potassium. Calories from protein: 12%; from carbohydrates: 79%; from fats: 9%. WHITE BREAD VARIATIONS By ADDING other ingredients, herbs, and spices, basic white bread can take on an endless variety of guises. The following are a few suggestions. VEGETABLE BREAD: Dehydrated vegetables such as carrots, celery, onions, tomatoes, and peppers make a great addition to homemade bread, and can be found in the spice section of most supermarkets. Vegetable bread sliced thin and spread with cream cheese makes an interesting sandwich or appetizer. 2-CUP CAPACITY: Add 1/4 cup mixed dehydrated vegetables to the basic 2-Cup White Bread recipe. Increase water by 1 tablespoon. Do not use the programmable timer, since the vegetables will absorb the water. 12 Servings. 3-CUP CAPACITY: Add 1/3 cup mixed dehydrated vegetables to the basic 3-Cup White Bread recipe. Increase water by 1 1/2 tablespoons. Do not use the programmable timer, since the vegetables will absorb the water. 16 Servings. NUTRITIONAL INFORMATION per 1/2-inch slice: 103 calories, 3.04 g protein, 19.9 g carbohydrates, 0.95 g dietary fiber, 0.95 g fat, 2.13 mg cholesterol, 143 mg sodium, 75.3 mg potassium. Calories from protein: 12%; from carbohydrates: 79%; from fats: 9%. BACON CORN BREAD: Crisp-fried slab bacon, coarsely ground cornmeal, and frozen corn kernels add a real country flavor to basic white bread. 2-CUP CAPACTIY: Add 2 tablespoons coarsely fround cornmeal and 2 tablespoons crisp-fred slab bacon, cut into 1/4-inch chunks to the basic 2-Cup White Bread recipe. Increase water by 1 1/2 teaspoons. Add 1/4 cup frozen corn kernels and 1 tablespoon bread flour at the appropriate moment for your model bread machine. 12 Servings. 3-CUP CAPACITY: Add 3 tablespoons coarsely ground cornmeal and 3 tablespoons crisp-fried slab bacon cut into 1.4-inch chunks to the basic 3-Cup White Bread recipe. Increase water by 2 teaspoons. Add 1/3 cup frozen corn kernels and 1 1/2 tablespoons bread flour at the approprite moment for your model bread machine. 16 Servings. NUTRITION INFORMATION per 1/2-inch slice: 112 calories, 3.44 g protein, 20.5 g carbohydrates, 0.88 g dietary fiber, 1.57 g fat, f) j
!=1MQI=11 *Jj5RT*V..XV$.\6it by RAINBOW...

>>> Number of replies: '0' Message Number: 133249 (Reply to Msg:114) Date:06/07/94 15:05:33

To: RHOFFMAN1 [Richard] From: REICHMA1 [Robbie/ASST] Topic: Desserts and Sweets Subject: Cake recipes

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