West Bend L5203 - Manual (Page 19)

19
FRENCH BREAD
Crusty on the outside, chewy on the inside. Just the way it should be!
1 Pound Loaf
INGREDIENTS 1-1/2 Pound Loaf
7 ounces (3/4 cup + 2 Tbsp.) WATER, 75-85
°°°°
F 9-1/2 ounces (1 cup + 3 Tbsp.)
1 tablespoon BUTTER or MARGARINE 1 tablespoon
2-1/2 cups BREAD FLOUR 3-1/2 cups
1 teaspoon SUGAR 1-1/2 teaspoons
¾ teaspoon SALT 1-1/4 teaspoons
1teaspoon ACTIVE DRY YEAST 2 teaspoons
- or - - or - - or -
¾ teaspoon BREAD MACHINE/
FAST RISE YEAST
1-1/2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
SELECT SETTING TO USE:
FRENCH (7)
3. Make a well in center of dry ingredients; add yeast.
1. Add liquids ingredients and butter to pan. Lock pan into bread maker.
2. Add all dry ingredients, except yeast to pan.
4. Program for French setting. Program timer if being
Tap pan to settle dry ingredients, than level used. Turn bread maker on. When done, turn off,
ingredients, pushing some of the mixture into the corners unlock pan and remove with oven mitts. Shake
bread out of pan and cool on rack before slicing.
ITALIAN HERB BREAD
1 Pound Loaf INGREDIDENTS 1-1/2 Pound Loaf
6 ounces (3/4 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
1-1/2 teaspoons ITALIAN SEASONING 2 teaspoons
1 teaspoon SALT 1-1/2 teaspoons
1-1/4 teaspoons ACTIVE DRY YEAST 2 teaspoons
- or - - or - - or -
¾ teaspoon BREAD MACHINE/
FAST RISE YEAST
1-1/2 teaspoons