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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+2Tbsp.)
WATER, 115-125°F
10 ounces (1¼ cups)
1 tablespoon
BUTTER or MARGARINE
1 tablespoon
2½ cups
BREAD FLOUR
3½ cups
1½ teaspoon
SUGAR
1
tablespoon
½ teaspoon
SALT
1 teaspoon
2¼ teaspoons
FAST RISE/BREAD MACHINE YEAST
3 teaspoons
FOLLOW THESE INSTRUCTIONS FOR FRENCH BREAD AND GARLIC BREAD
BREAD SELECT SETTING TO USE:
One-hour
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
one-hour
bread setting. 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.
GARLIC BREAD
Smells wonderful while baking. Serve warm with your favorite Italian pasta dish.
1 Pound Loaf
INGREDIENTS
1½ Pound Loaf
6 ounces (¾ cup)
WATER 115-125°F
9 ounces (1 cup + 2 Tbsp.)
1 tablespoon
BUTTER or MARGARINE
2 tablespoons
2 cups
BREAD FLOUR
3 cups
1½ tablespoons
DRY MILK
2 tablespoons
1 tablespoons
DRIED PARSLEY FLAKES
1 tablespoon
1½ tablespoons
SUGAR
2 tablespoons
½ teaspoon
SALT
1 teaspoon
½ teaspoon
GARLIC POWDER
½-¾
teaspoon
2¼ teaspoons
FAST RISE/
3 teaspoons
BREAD MACHINE YEAST
DOUGH SETTING
The recipes in this section can be made at the
dough
setting. The
dough
setting will prepare the dough for you by kneading it and then
letting it rise about 55 minutes before being stirred down by the knead bar. You then remove the dough from the pan, shape as desired
and let it rise about 55 minutes before being stirred down by the knead bar. You then remove the dough from the pan, shape as desired
and let it rise at room temperature before baking in your own oven.
The
time delay
can be used with recipes with the
symbol. The
crust color
button cannot be activated at the
dough
setting, as it does
not apply to making dough.
Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being used.
Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is
especially important when using the
time delay
to prevent the yeast from becoming wet before the dough making process begins.