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Ingredients:
1 1/4 Cup(s) Buttermilk or homogonized milk 2/3 c
2 Tablespoon(s) Butter or margarine 1 tb
2 Tablespoon(s) Sugar 1 tb
1 Teaspoon(s) Salt 1/2 ts
3 Cup(s) (12 0z) bread flour 1 1/4 c bromated (7 oz)
1 Package(s) Active dry yeast 1 pk or fast-rise yeast
Directions: SOURCE: Zojirushi Home Bakery Recipe Book by Zojirushi America Corp. Formatted into MM by Ursula R. Taylor. Into baking pan measure milk, butter, sugar, salt and flour. Sprinkle yeast over flour. Inset pan securely into unit; close led. Select BASIC WHITE BREAD setting if using active dry yeast or QUICK BAKING setting if using fast-rise yeast. Press MEDIUM for baking degree setting. The press START. When you use QUICK BAKING setting the baking degree will be set automatically to MEDIUM and does not show on the display panel. When you use TIMER or MEMORY TIMER in making white bread, substitute water and 3 tablespoons of dry milk instead of buttermilk or homogenized milk for food safety reasons. Dry milk should be added over bread flour. For half loaf when you use TIMER or MEMORY TIMER in baking white bread, substitute water and 2 tablespoons of dry milk for food safety reasons. Dry milk should be added over the bread flour.
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