West Bend HI-RISE BREADMAKER, Instruction Manual

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English - 19
F
RENCH
The following should be baked on setting 3, “French.”
French Bread
1.0 Pound Loaf INGREDIENTS 2.5 Pound Loaf
½ cup + 3 tbsp. Water, 80° F 1½ cups + 3 tbsp.
1 tbsp. Butter or Margarine 3 tbsp.
2 cups Bread Flour 4 cup
1 tbsp. Sugar 2 tbsp.
1 tsp. Salt 1¾ tsp.
1 tsp. Active Dry Yeast 1¾ tsp.
S
UPER
R
APID
For all of the following recipes, follow these general guidelines. The following should be
baked on setting 4, “Super Rapid.” Many recipes can be converted to the Super Rapid
cycle. Use your recipe of choice and add an additional teaspoon of yeast for those recipes
using yeast. DO NOT use any quick bread recipes on this setting.
Basic Super Rapid Bread
1.0 Pound Loaf INGREDIENTS 2.5 Pound Loaf
½
cup + 1 tbsp.
Water, 80° F 1
cup + 4 tbsp.
1 Egg 1
1 tbsp. Butter or Margarine 3 tbsp.
1 tbsp. Dry Milk 3 tbsp.
2 cups Bread Flour 4 cups
2 tbsp. Sugar 4 tbsp.
1 tsp. Salt 1 ½ tsp.
2 tsp. Active Dry Yeast 3 ½ tsp.