DILL BREAD (WEST BEND)

9 ounces warm water (90-100 degrees F) (1 cup plus 2 tablespoons)
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon dill weed
1 1/2 tablespoons dry milk powder
2 tablespoons butter or margarine
2 teaspoons active dry yeast

Add lukewarm water to bread pan

Add dry ingredients, except yeast to pan. Tap pan to settle ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.

Make a well in center of dry ingredients; add yeast and lock pan into bread maker.

Program for basic and desired crust color and start bread maker.

When done, turn off and remove bread from pan and cool on rack before slicing.

Makes 1 (1 1/2 pound loaf)
Source: West Bend Homestyle Bread Machine Manual