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HERBED ITALIAN LOAF,
1-LB. LOAF
Note: Use the ingredient measures below for each of the
1-lb. loaf pans.
INGREDIENTS 1-LB. (EACH)
Water (80°F – 90°F) 1 cup
Olive oil 1 tbsp.
Instant minced onion 1 tbsp.
Chopped fresh parsley 2 tbsp.
Minced fresh garlic 1 tsp.
Sugar 1 tsp.
Salt 1 tsp.
Chopped fresh basil 1 tsp.
Chopped fresh oregano 1 tsp.
Bread flour 3¾ cups
Bread machine yeast 1 tsp.
Toasted pine nuts ¼ cup
1. Measure ingredients, except pine nuts, into 1-lb. bread pan in the
order listed.
2. Insert bread pan securely into baking chamber. Close lid.
Plug unit into wall outlet.
3. Select FRENCH cycle and (2) 1.0-LB. LOAF SIZE.
Press the START button.
4. At “add ingredient” beep, open the lid and add pine nuts directly
into bread pan.
5. The complete signal will sound when bread is done.
6. 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.)
7. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
EACH PAN MAKES ONE 1-LB. LOAF
PEPPERONI PARMESAN BREAD,
1-LB. LOAF
Note: Use the ingredient measures below for each of the
1-lb. loaf pans.
INGREDIENTS 1-LB. (EACH)
Water (80°F – 90°F) ½ cup
Finely chopped pepperoni ¼ cup
Mozzarella cheese
1
/
3
cup
Italian seasoning ½ tsp.
Sugar ½ tsp.
Salt ½ tsp.
Bread flour 2½ cups
Bread machine yeast 1 tsp.
1. Measure ingredients into 1-lb. bread pan in the order listed.
2. Insert bread pan securely into baking chamber. Close lid.
Plug unit into wall outlet.
3. Select FRENCH cycle and (2) 1.0-LB. LOAF SIZE.
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).
EACH PAN MAKES ONE 1-LB. LOAF
1 lB
loaVES
1 lB
loaVES