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* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
The Basics (1.5 lb)
These are the recipes you will bake time after time. Try these recipes first.
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
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
1-1/4 cups water 1-1/4 cups
1 tbsp. powdered milk 1 tbsp.
1 tsp. salt 1 tsp.
1 tbsp. sugar 1 tbsp.
2 tbsp. shortening 2 tbsp.
3-1/3 cups white flour* 3-1/4 cups
3/4 tsp. yeast 3/4 tsp.
American Canadian
1-1/3 cups water 1-1/4 cups
2 tbsp. powdered milk 2 tbsp.
1-1/2 tsp. salt 1 tsp.
2 tsp. honey 1 tbsp.
2 tsp. molasses 1tbsp.
2 tbsp. shortening 2 tbsp.
3-1/4 cups whole wheat flour 3-1/4 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: 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 tsp. salt 1 tsp.
2 tsp. sugar 2 tsp.
3-1/2 cups white flour* 3-1/3 cups
1-1/4 tsp. yeast 1-1/4 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. Roll into a 10" x 8" inch 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 loaf,seam side down, on a greased baking sheet sprinkled with
cornmeal (optional). Lightly brush 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 loaf. Lightly beat egg white and 1 tablespoon water;
brush some of egg white mixture over top of 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. Remove the bread from the sheet; cool on a
wire rack.
Yield: Makes 1 large loaf.
Dough Recipe
This crusty french bread, with its chewy texture makes a deli-
cious garlic bread. Just slice lengthwise, top with garlic butter
& broil.
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
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