West Bend L5141, Руководство пользователя

Страница: 21 / 34

21
FRENCH BREAD
Crusty on the outside, chewy on the inside. Just the way it should be!
1 Pound Loaf INGREDIENTS 1½ Pound Loaf
7 ounces (¾ cup + 2 Tbsp.)
WATER 75-85°F
9½ ounces (1 cup + 3 Tbsp.)
1 tablespoon
BUTTER or MARGARINE
1 tablespoon
2½ cups
BREAD FLOUR
3½ cups
1 teaspoon
SUGAR
1½ teaspoons
¾ teaspoon
SALT
1¼ teaspoons
1 teaspoon
ACTIVE DRY YEAST
2 teaspoons
---or---
---or---
---or---
¾ teaspoon
BREAD MACHINE/
1½ teaspoons
FAST RISE YEAST
TIP:
For thicker, chewier crust, use
medium
or
dark
crust color setting.
FOLLOW THESE INSTRUCTIONS FOR FRENCH BREAD AND ITALIAN HERB BREAD
BREAD SELECT SETTING TO USE:
basic/specialty
Add liquid ingredients and butter to pan.
Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the
corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for recommended
bread select
setting and desired
crust color.
Program
time delay
if being used. Turn bread maker on. When
done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.
ITALIAN HERB BREAD
Grated Parmesan cheese and Italian seasoning add a little zing to Italian bread. Serve as a warm loaf with your favorite Italian dish, or
slice it thick, butter and toast or grill to brown.
1 Pound Loaf INGREDIENTS 1½ Pound Loaf
6 ounces (¾ cup)
WATER, 75-85°F
9 ounces (1 cup + 2 Tbsp.)
1 tablespoon
BUTTER or MARGARINE
2 tablespoons
2 cups
BREAD FLOUR
3 cups
1 tablespoon
GRATED PARMESAN CHEESE
3 tablespoons
1 tablespoon
DRY MILK
1 tablespoon
1 tablespoon
SUGAR
1 tablespoon
1½ teaspoons
ITALIAN SEASONING
2 teaspoons
1 teaspoon
SALT
1½ teaspoons
1¼ teaspoons
ACTIVE DRY YEAST
2 teaspoons
---or---
---or---
---or---
¾ teaspoon
BREAD MACHINE/
1½ teaspoons
FAST RISE YEAST
TIP:
For thicker, chewier crust, use
medium
or
dark
crust color setting.