Egg Bread
adapted from the Welbilt Bread Machine book
| Ingredients | 1-1/2 Pound | 2 Pound |
| Water | 1 C. | 1-1/4 C. |
| Butter | 2 T. | 3 T. |
| Egg Yolks | 2 | 3 |
| Vanilla Extract | 1 t. | 1-1/2 t. |
| Salt | 1 t. | 2 t. |
| Sugar | 2 T. | 3 T. |
| Bread Flour | 3 C. | 4 C. |
| Active Dry Yeast | 1-1/2 t. | 2 t. |
Place ingredients in bread pan in order listed or according to manufacturer's directions. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Basic (Standard) or Rapid cycle, or according to manufacturer's directions. To avoid spoilage, do not use the Timed Cycle.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
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