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FRENCH BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Water (80°F/27°C)
¾ cup + 2 tbsp.
1 cup + 2 tbsp.
1½ cups
Oil
1 tbsp.
1½ tbsp.
2 tbsp.
Sugar
1 tbsp.
1½ tbsp.
2 tbsp.
Salt
1 tsp.
1½ tsp.
2 tsp.
Bread flour
2¼ cups
3½ cups
4 cups
Active dry yeast
1½ tsp.
2 tsp.
2¼ tsp.
Select French Course
Select Rapid French
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
ITALIAN HERB BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Water (80°F/27°C)
¾ cup + 2 tbsp.
1 cup + 1 tbsp.
1¼ cups
+ 2 tbsp.
Oil
1½ tbsp.
2 tbsp.
3 tbsp.
Sugar
1 tbsp.
2 tbsp.
3 tbsp.
Salt
1 tsp.
1½ tsp.
2 tsp.
Dry milk
1 tbsp.
2 tbsp.
3 tbsp.
Bread flour
2¼ cups
3 cups
4 cups
Active dry yeast
1½ tsp.
2 tsp.
2¼ tsp.
Select French Course
Select Rapid French
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
HEARTY NUT BREAD
Ingredients
1.0 lb.
1½ lb.
2.0
lb.
Water (80°F/27°C)
1 cup
1¼ cups
1 cup
+ 7
tbsp.
Oil
2 tsp.
1 tbsp.
1½
tbsp.
Molasses
3 tbsp.
¼ cup
1
/
3
cup
Salt
1 tsp.
1½ tsp.
2 tsp.
Dry oatmeal, quick or
regular
1
/
3
cup
½ cup
2
/
3
cup
Whole wheat flour
2
/
3
cup
1 cup
1
1
/
3
cups
Bread flour
1
1
/
3
cups
2 cups
2
2
/
3
cups
Walnuts, chopped
2
/
3
cup
¾ cup
1 cup
Active dry yeast
1½ tsp.
2 tsp.
2¼
tsp.
Select Whole Wheat
Course
Select Rapid Whole
Wheat Course
Active dry yeast
2 tsp.
2½ tsp.
2¾
tsp.