Toastmaster 1193 Manuale Utente

- 28 -

Rosemary, Garlic,
Tomato Bread

water 80°F/27°C

1 cup + 1 T B L

o i l

2 T B L

l ow sodium ve g e t a bl e

juice 80°F/27°C

1/2 cup

s a l t

1 1/4 tsp

s u g a r

2 T B L

d ry milk

2 T B L

cilantro leave s, dri e d

2 tsp

oregano leave s, dri e d

1 tsp

g a rlic pow d e r

1 tsp

bread flour

4 cups

s u n - d ried tomatoes, snipped

1/2 cup

(unsalted and dried, not

p a cked in oil)

a c t i ve dry ye a s t

2 tsp

1 T B L

Russian Kulich Bread

egg room temperature plus

1

enough milk

80°F/27°C to equal

1 cup

a p ricot nectar 80°F/27°C

1/2 cup

o i l

1 T B L

s a l t

1 1/2 tsp

s u g a r

3 T B L

bread flour

4 cups

a c t i ve dry ye a s t

2 tsp

c i n n a m o n

1 tsp

a p ri c o t s, chopped

1/3 cup

p ru n e s, chopped

1/2 cup

a l m o n d s, sliced

1/3 cup

Sour Cream, Onion 
& Chives Bread

egg room temperature plus

1

enough wa t e r

80°F/27°C to equal

1 cup

sour cream 80°F/27°C

3/4 cup

o i l

2 T B L

s a l t

2 tsp

s u g a r

2 T B L

bread flour

4 cups

d e hy d rated onions

1 1/2 T B L

c h i ve s, dri e d

2 T B L

a c t i ve dry ye a s t

2 1/4 tsp

3 1/4 tsp

Double Chocolate Bread

egg room temperature plus

1

enough water 

80°F/27°C to equal

1 cup + 2 T B L

sour cream 80°F/27°C

1/2 cup

o i l

1 T B L

s a l t

1 1/2 tsp

s u g a r

1/4 cup

bread flour

4 cups

cocoa pow d e r

3 T B L

a c t i ve dry ye a s t

2 1/2 tsp

s e m i - sweet chocolate chips

1  cup

This is a ve ry most dense bread.