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more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
    3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
    CRUST: Light
    BAKE CYCLE: Standard
    OPTIONAL BAKE CYCLES: Sweet Bread
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    NUTRITIONAL INFORMATION PER SLICE
    Calories 136 / Fat 2.5 grams / Carbohydrates 22.8 grams / Protein 5 grams / Fiber .8 gram / Sodium 287 milligrams / Cholesterol 7.1 milligrams
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    Herb Bread
    Plan to be around while this one bakes because the aroma is absolutely out of this world! As for the taste, it’s hard to limit yourself to just one slice of this zesty bread. We recommend it for croutons, also. (Note: When making the small loaf, use the Rapid Bake setting for a better-shaped bread.)
    SMALL RECIPE
    MILK ¾ to 7 ⁄ 8 cup
    SUGAR 1 tablespoon
    SALT 1 teaspoon
    BUTTER OR MARGARINE 2 tablespoons
    CHOPPED ONION 1 ⁄ 3 cup
    BREAD FLOUR 2 cups
    DRIED DILL ½ teaspoon
    DRIED BASIL ½ teaspoon
    DRIED ROSEMARY ½ teaspoon
    R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
    MEDIUM RECIPE
    MILK 7 ⁄ 8 to 1 cup
    SUGAR 1½ tablespoons
    SALT 1½ teaspoons
    BUTTER OR MARGARINE 3 tablespoons
    CHOPPED ONION ½ cup
    BREAD FLOUR 3 cups
    DRIED DILL ½ teaspoon
    DRIED BASIL ½ teaspoon
    DRIED ROSEMARY ½ teaspoon
    R ED S TAR BRAND ACTIVE DRY YEAST 2 teaspoons
    LARGE RECIPE
    MILK 1¼ to 1 3 ⁄ 8 cups
    SUGAR 2 tablespoons
    SALT 1½ teaspoons
    BUTTER OR MARGARINE ¼ cup
    CHOPPED ONION 2 ⁄ 3 cup
    BREAD FLOUR 4 cups
    DRIED DILL 1 teaspoon
    DRIED BASIL 1 teaspoon
    DRIED ROSEMARY 1 teaspoon
    R ED S TAR BRAND ACTIVE DRY YEAST 2½ teaspoons
    For the Small Recipe
    1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Rapid Bake cycle and press Start.
    2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
    3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
    CRUST: Medium
    BAKE CYCLE: Rapid Bake
    For the Medium and Large Recipes
    1 . Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
    2 . Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
    3 . After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
    CRUST: Medium
    BAKE CYCLE: Standard
    OPTIONAL BAKE CYCLES: Rapid Bake
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    NUTRITIONAL INFORMATION PER SLICE
    Calories 138 / Fat 3.3 grams / Carbohydrates 23.2 grams / Protein 3.5 grams / Fiber .9 gram / Sodium 259 milligrams / Cholesterol 9 milligrams
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    L & L Bakers’ Dill Bread
    Among the many virtues of this bread are its pungent herb-and-onion flavor and its very light texture. In addition, it holds a special significance for us: It was such a big hit as a gift that it inspired us to write this cookbook, now in its second edition. We urge you to give this bread as a gift and see what good fortune awaits you, too.
    SMALL RECIPE
    MILK 3 tablespoons
    WATER 3 to 4 tablespoons
    EGG 1
    SALT 1 teaspoon
    BUTTER OR MARGARINE 1 tablespoon
    SUGAR 2 tablespoons
    LOW-FAT COTTAGE CHEESE 1 ⁄ 3 cup
    BREAD FLOUR 2 cups
    DRIED MINCED 1 tablespoon
    DRIED DILL 2 teaspoons
    DRIED PARSLEY 2 teaspoons
    R ED S TAR BRAND ACTIVE DRY YEAST 1½ teaspoons
    MEDIUM RECIPE
    MILK ¼ cup
    WATER ¼ to 3 ⁄ 8 cup
    EGG 1
    SALT 1½ teaspoons
    BUTTER OR MARGARINE 1½