21
R
eCIP
eS
Program Setting: 3 (Rapid bake II)
HeRbed FReNCH bReAd
2 cups water (110 to 120°F. (43 to 48°C))
2 tbsp. instant minced onion
2 tbsp. chopped fresh parsley
1
1
⁄
2
tbsp. finely chopped garlic
1
1
⁄
2
tbsp. sugar
1
1
⁄
2
tsp. salt
5
1
⁄
2
cups bread flour
2 tsp. active dry or bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.
3. Select Rapid Bake II setting and appropriate loaf size (2 lb.) will appear and
select color.
4. Press Start button.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove baking pan from the unit and carefully remove
bread from baking pan. (Kneading paddle may remain in bread. Remove
paddle when bread has cooled.)
7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
