West Bend L5141 - Manual (Page 27)

27
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+2Tbsp.) WATER, 115-125°F 10 ounces (1¼ cups)
1 tablespoon BUTTER or MARGARINE 1 tablespoon
2½ cups BREAD FLOUR 3½ cups
1½ teaspoon SUGAR 1 tablespoon
½ teaspoon SALT 1 teaspoon
2¼ teaspoons FAST RISE/BREAD MACHINE YEAST 3 teaspoons
FOLLOW THESE INSTRUCTIONS FOR FRENCH BREAD AND GARLIC BREAD
BREAD SELECT SETTING TO USE:
One-hour
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 one-hour bread setting. 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.
GARLIC BREAD
Smells wonderful while baking. Serve warm with your favorite Italian pasta dish.
1 Pound Loaf
INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup) WATER 115-125°F 9 ounces (1 cup + 2 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups
BREAD FLOUR
3 cups
1½ tablespoons DRY MILK 2 tablespoons
1 tablespoons DRIED PARSLEY FLAKES 1 tablespoon
1½ tablespoons SUGAR 2 tablespoons
½ teaspoon SALT 1 teaspoon
½ teaspoon GARLIC POWDER ½-¾ teaspoon
2¼ teaspoons FAST RISE/ 3 teaspoons
BREAD MACHINE YEAST
DOUGH SETTING
The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it and then
letting it rise about 55 minutes before being stirred down by the knead bar. You then remove the dough from the pan, shape as desired
and let it rise about 55 minutes before being stirred down by the knead bar. You then remove the dough from the pan, shape as desired
and let it rise at room temperature before baking in your own oven.
The time delay can be used with recipes with the
symbol. The crust color button cannot be activated at the dough setting, as it does
not apply to making dough.
Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being used.
Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is
especially important when using the time delay to prevent the yeast from becoming wet before the dough making process begins.