Instructions: * Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast

** Use one of the flour combinations (A-D)in the basic recipe.

In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100s four hour cycle. Allow to cool before slicing.

This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns.

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