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The Basics (2.0 lb)
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
These are the recipes you will bake time after time. Try these recipes first.
BASIC WHITE
100% WHOLE WHEAT
U.S. whole wheat flour results in a shorter, denser loaf than
Canadian whole wheat flours. You can substitute one cup of
white flour for one cup of whole wheat for a lighter, yet delicious
wheat taste!
American Canadian
1-1/3 cups water 1-1/3 cups
2 tbsp. powdered milk 2 tbsp.
1-1/2 tsp. salt 1-1/2 tsp.
1 tbsp. sugar 1 tbsp.
2 tbsp. shortening 2 tbsp.
4 cups white flour* 3-3/4 cups
1 tsp. yeast 1 tsp.
American Canadian
1-1/2 cups water 1-1/2 cups
2 tbsp. powdered milk 2 tbsp.
1-1/2 tsp. salt 1-1/2 tsp.
1 tbsp. honey 2 tbsp.
1 tbsp. molasses 2 tbsp.
2 tbsp. shortening 2 tbsp.
3-1/2 cups whole wheat flour 3-3/4 cups
1-1/4 tsp. yeast 1-1/4 tsp.
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select:Basic Bread Setting.
4. Select “Regular” or “Dark” crust.
5. Press Start - There will be a 15-minute preheat delay
before mixing begins.
6. Using oven mitts,remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.
Time:3:50 hrs
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select: Whole Grain Setting.
4. Crust setting is pre-selected.
5. Press Start - There will be a 25-minute preheat delay before
mixing begins.
6. Using oven mitts,remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.
Time:4:10 hrs
CLASSIC FRENCH
American Canadian
1-1/4 cups water 1-1/4 cups
1-1/4 tsp. salt 1-1/4 tsp.
1 tbsp. sugar 1 tbsp.
3-3/4 cups white flour* 3-2/3 cups
1-1/2 tsp. yeast 1-1/2 tsp.
GLAZE:
1 tbsp. cornmeal (optional) 1 tbsp.
1 tbsp. oil 1 tbsp.
1 egg white, beaten 1
1 tbsp. water 1 tbsp.
1. Measure first 5 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select:Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay
before mixing begins.
5. When cycle is complete,remove dough from machine to a lightly
floured surface. If necessary,knead in enough flour to make
dough easy to handle.
6. Divide dough in half and roll each half into a 10" x 8" rectangle.
Beginning at long end,roll up tightly as for jelly roll. Pinch seams
and ends to seal. Taper ends by gently rolling back and forth.
7. Place each loaf,seam side down, on a greased baking sheet
sprinkled with cornmeal (optional). Lightly brush each loaf with
oil. Cover and let rise in warm,draft-free place for 20 to 30 minutes
until double in size. With a sharp knife make 3 or 4 diagonal cuts
about 1/4 inch deep across the top of each loaf. Lightly beat egg
white and 1 tablespoon water;brush some of egg white mixture
over top of each loaf. Bake at 350
o
F for 20 minutes.Brush again
with remaining egg white mixture.
8. Bake 5 to 10 minutes more or until done. Bread should sound
hollow when tapped. (For even browning when baking two
loaves,switch positions of sheets halfway through baking.)
Remove the breads from the sheets;cool on a wire rack.
Yield: Makes 2 loaves.
Dough Recipe
This crusty french bread, with its chewy texture makes a deli-
cious garlic bread. Just slice lengthwise, top with garlic butter
& broil.
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