West Bend L4972T, Manual

Page: 24 / 27

23
FRENCH BREAD
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
8½ ounces (1 cup + 1 Tbsp.)
3 cups
2 teaspoons
1 teaspoon
1 tablespoon
2 teaspoons
- or -
1½ teaspoons
WATER, 80
°°°°
F
BREAD FLOUR
SUGAR
SALT
BUTTER or MARGARINE
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
11½ ounces (1¼ cups + 3 tbsp.)
4 cups
1 tablespoon
1¼ teaspoons
1½ tablespoons
2 ¼ teaspoons
-or-
2 teaspoons
The crust on French bread does not get as dark as other breads as there is less fat and sugar in the recipe. For a chewier crust, use
Medium or Dark setting.
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
BREAD SELECT SETTING TO USE:
French
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture
into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker. 4. Program for recommended Bread
Select Setting and desired Bread Color.
Program TIMER if being used. Start
bread maker. When done, turn off and
remove bread from pan. Cool on rack
before slicing.
ITALIAN HERB BREAD
1
½
Pound Loaf
INGREDIENTS 2 Pound Loaf
8½ ounces (1 cup + 1 tbsp.)
3 cups
1 tablespoon
1½ tablespoons
1¼ teaspoons
1 tablespoon
1 teaspoon
1½ tablespoons
2 teaspoons
- or –
1½ teaspoons
WATER, 80
°°°°
F
BREAD FLOUR
DRY MILK
SUGAR
SALT
GRATED PARMESAN CHEESE
ITALIAN SEASONING
BUTTER or MARGARINE
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
11½ ounces (1¼ cups + 3 tbsp.)
4 cups
1 tablespoon
2 tablespoons
1½ teaspoons
2 tablespoons
1½ teaspoons
2 tablespoons
2¼ teaspoons
-or-
2 teaspoons