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CLASSIC FRENCH BREAD
INGREDIENTS 1½-LB. 2-LB.
Water (80°F – 90°F) 1¼ cups 1¼ cups
Sugar 1 tbsp. 1 tbsp.
Salt 1¼ tsp. 1½ tsp.
Bread flour 3
2
/
3
cups 4 cups
Bread machine yeast 1½ tsp. 1½ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select FRENCH. Choose loaf size and desired crust color.
Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES 1 LOAF
YOGURT WHOLE WHEAT BREAD
Note: For 1-lb. loaf recipe, please refer to page 98.
INGREDIENTS 1½-LB. 2-LB.
Plain nonfat yogurt
(80°F – 90°F)
¾ cup 1 cup
Water (80°F – 90°F) ½ cup ½ cup
Vegetable oil 1 tbsp. 1½ tbsp.
Maple syrup
(not pancake syrup)
1½ tbsp. 2 tbsp.
Salt 1½ tsp. 2 tsp.
Whole wheat flour 1¼ cups 1½ cups
Bread flour 2 cups 2½ cups
Bulgur wheat 1½ tbsp. 2 tbsp.
Bread machine yeast 2 tsp. 2¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color.
Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES 1 LOAF
FRENCH
WHolE
WHEaT