Instructions: 1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select MEDIUM CRUST setting and RAPID BAKE cycle. 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 its straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

3. After the baking cycle ends, remove bread from the pan, place on a cake rack and allow to cool for 1 hour before slicing. CRUST: Medium. Bake Cycle: Rapid Bake.

OPTIONAL BAKE CYCLES: Standard/Sweet Bread/Delayed Timer

Notes: Isnt it great when something thats good for you also tastes delicious! Heres a flavorful bread for guilt-free nibbling. CYCLE: On most machines, this loaf baked up best on the Rapid Bake cycle (anything less than 3 hours). If thats not the case with yours, then switch to the Regular cycle. Directions for 1+1/2-lb medium 12-slice loaf with adjustments for 2-lb large 16-slice loaf. Directions for small, 1-pound loaf available at the webpage: http://www.breadmachinemagic.com/bmme3.html Book available from St. Martins Griffin.

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