West Bend L5141 - Manual (Page 21)

21
FRENCH BREAD
Crusty on the outside, chewy on the inside. Just the way it should be!
1 Pound Loaf
INGREDIENTS 1½ Pound Loaf
7 ounces (¾ cup + 2 Tbsp.) WATER 75-85°F 9½ ounces (1 cup + 3 Tbsp.)
1 tablespoon BUTTER or MARGARINE 1 tablespoon
2½ cups BREAD FLOUR 3½ cups
1 teaspoon SUGAR 1½ teaspoons
¾ teaspoon SALT 1¼ teaspoons
1 teaspoon ACTIVE DRY YEAST 2 teaspoons
---or--- ---or--- ---or---
¾ teaspoon BREAD MACHINE/ 1½ teaspoons
FAST RISE YEAST
TIP: For thicker, chewier crust, use medium or dark crust color setting.
FOLLOW THESE INSTRUCTIONS FOR FRENCH BREAD AND ITALIAN HERB BREAD
BREAD SELECT SETTING TO USE:
basic/specialty
Add liquid ingredients and butter to pan.
Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the
corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for recommended bread select setting and desired crust color. Program time delay if being used. Turn bread maker on. When
done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.
ITALIAN HERB BREAD
Grated Parmesan cheese and Italian seasoning add a little zing to Italian bread. Serve as a warm loaf with your favorite Italian dish, or
slice it thick, butter and toast or grill to brown.
1 Pound Loaf
INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup) WATER, 75-85°F 9 ounces (1 cup + 2 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
1 tablespoon GRATED PARMESAN CHEESE 3 tablespoons
1 tablespoon DRY MILK 1 tablespoon
1 tablespoon SUGAR 1 tablespoon
1½ teaspoons ITALIAN SEASONING 2 teaspoons
1 teaspoon SALT 1½ teaspoons
1¼ teaspoons ACTIVE DRY YEAST 2 teaspoons
---or--- ---or--- ---or---
¾ teaspoon BREAD MACHINE/ 1½ teaspoons
FAST RISE YEAST
TIP: For thicker, chewier crust, use medium or dark crust color setting.