West Bend L5203 - Manual (Page 32)

32
FRENCH BREAD
Crusty on the outside, chewy on the inside. Just the way it should be.
1 Pound Loaf
INGREDIDENTS 1-1/2 Pound Loaf
6 ounces (3/4 cup) WATER, 75-85
°°°°
F 9 ounces (1 cups + 2 Tbsp.)
1 tablespoon BUTTER or MARGARINE 1 tablespoon
2 cups BREAD FLOUR 3 cups
1-1/2 teaspoons SUGAR 1tablespoon
½ teaspoon SALT ½ teaspoon
2-1/4 teaspoons FAST RISE /
BREAD MACHINE YEAST
3 teaspoons
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
SELECT SETTING TO USE: 3 Make a well in center of dry ingredients; add yeast. Add raisins and nuts on
one hour cycle (12) top of dry ingredients along sides of pan. Lock pan into bread maker.
1 Add liquid ingredients and butter to pan. 4 Program for one hour bread cycle. Program timer if being used. Turn bread
maker on. When done, turn off, unlock pan and remove with oven mitts. Shake
2 Add all dry ingredients, except yeast, to pan. bread out of pan and cool on rack before slicing.
Tap pan to settle dry ingredients, then level
ingredients, pushing some of the mixture into
the corners.
GARLIC BREAD
Smells wonderful while baking. Serve warm with our favorite Italian pasta dish.
1 Pound Loaf
INGREDIDENTS 1-1/2 Pound Loaf
6 ounces (3/4 cup) WATER, 75-85
°°°°
F 9 ounces (1 cups + 2 Tbsp.)
1 tablespoon BUTTER or MARGARINE 2 tablespoons
2 cups BREAD FLOUR 3 cups
1-1/2 tablespoons DRY MILK 2 tablespoons
1 tablespoon DRIED PARSLEY FLAKES 1 tablespoon
1-1/2 tablespoons SUGAR 2 tablespoons
½ teaspoon SALT ½ teaspoon
½ teaspoon GARLIC POWDER ½ - ¾ teaspoon
2-1/4 teaspoons FAST RISE /
BREAD MACHINE YEAST
3 teaspoons