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BUTTERMILK BREAD
BUTTERMILK BREAD
1
1
⁄
2
Pounds
Cultured Buttermilk (room temperature)
1 cup + 2 tbsp
Oil
3 tbsp
Lemon Juice
1 tsp
Salt
1
1
⁄
2
tsp
Sugar
3 tbsp
Baking Soda
1
⁄
4
tsp
Bread Flour
3
1
⁄
4
cups
Active Dry Yeast
1
1
⁄
2
tsp
NOTE: If using the Rapid Program, use the above ingredients, but increase the yeast to 2
1
⁄
2
tsp.
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Basic Bread program for best results.
FRENCH VARIATION BREAD
FRENCH VARIATION BREAD
1 Pound
1
1
⁄
2
Pounds
Water (80°F/27°C)
3
⁄
4
cup + 2 tbsp
1 cup + 2 tbsp
Lemon Juice
1 tsp
1 tsp
Salt
1 tsp
1 tsp
Sugar
1 tbsp
1
1
⁄
2
tbsp
Bread Flour
2
1
⁄
4
cups
3
1
⁄
2
cups
Active Dry Yeast
1
1
⁄
4
tsp
2 tsp
(D) If using Timer to delay bread, use the same amounts of all ingredients. Use cool water (70°F/20°C)
NOTE: If using the Rapid Program, use the above ingredients, but increase the yeast to 2 tsp for 1 the
pound loaf and 2
3
⁄
4
tsp for the 1
1
⁄
2
pound loaf.
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the French program for best results.
Содержание Bread Box 1196
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