22
23
ClassIC fRenCh bRead
InGRedIenTs
1½-lb.
2-lb.
Water (80°F – 90°F)
1¼ cups
1¼ cups
Sugar
1 tbsp.
1 tbsp.
Salt
1¼ tsp.
1½ tsp.
Bread flour
3
2.
/
3
cups
4 cups
Bread machine yeast
1½ tsp.
1½ tsp.
1. Measure ingredients into bread pan in the order listed.
2.. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select fRenCh. Choose loaf size and desired crust color.
Press the sTaRT button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 2.0 minutes).
makes 1 loaf
YoGuRT Whole WheaT bRead
note: For 1-lb. loaf recipe, please refer to page 98.
InGRedIenTs
1½-lb.
2-lb.
Plain nonfat yogurt
(80°F – 90°F)
¾ cup
1 cup
Water (80°F – 90°F)
½ cup
½ cup
Vegetable oil
1 tbsp.
1½ tbsp.
Maple syrup
(not pancake syrup)
1½ tbsp.
2. tbsp.
Salt
1½ tsp.
2. tsp.
Whole wheat flour
1¼ cups
1½ cups
Bread flour
2. cups
2.½ cups
Bulgur wheat
1½ tbsp.
2. tbsp.
Bread machine yeast
2. tsp.
2.¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2.. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select Whole WheaT. Choose loaf size and desired crust color.
Press the sTaRT button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 2.0 minutes).
makes 1 loaf
FRENCH
WH
ol
E
WHE
aT