FRENCH BREAD
This recipe will produce bread that has the light, crusty texture characteristic of French
bread.
Small Loaf
Water
200ml
White flour
400g
Salt
1
tsp
Dried Milk (optional) 1 tbsp
Sugar
1 tbsp
Butter/magazine
1
tbsp
Dried sachet yeast
1 ½ tsp
Select FRENCH mode (3), select crust colour, press start.
Tip:
The flour and water are reduced for this recipe because it is likely that the dough will
rise higher in FRENCH mode.
HERB BREAD
Herb bread tastes and smells fantastic. The only limit here is your imagination! You don’t
have to use everything listed below. Feel free to add or omit herbs according to your taste.
Sometimes the herbs can have an effect on the action of the yeast so a slightly smaller loaf
is not unusual.
Medium Loaf
Water
250ml
Flour
460g
Salt
1
tsp
Sugar
1 tbsp
Butter/olive oil
2 tbsp
Tarragon
1 tsp
Basil
1 tsp
Oregano
1 tsp
Parsley
1 tsp
Dried sachet yeast
2 tsp
Select BASIC mode (1), select crust colour, press start.
Tip:
All the herbs mentioned above are of the dried variety. If you wish to use fresh herbs
they should be finely chopped and double the quantity (2tsp instead of 1 tsp). The herbs
suggested are all optional so you can leave out any that are not to your taste.
