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HERBED FRENCH BREAD
INGREDIENTS 1½-LB. 2-LB.
Water (80°F – 90°F) 1 cup 2 cups
Olive oil 2 tsp. 2 tbsp.
Instant minced onion 2 tsp. 2 tbsp.
Fresh parsley, chopped 1 tbsp. 2 tbsp.
Fresh garlic, minced 1½ tsp. 1½ tbsp.
Sugar 1 tbsp. 1½ tbsp.
Salt ½ tsp. 1½ tsp.
Garlic pepper ¼ tsp. ½ tsp.
Bread flour 3½ cups 5½ cups
Bread machine yeast 1 tsp. 2 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
PEPPERED FRENCH BREAD
INGREDIENTS 1½-LB. 2-LB.
Water (80°F – 90°F) 1¼ cups 1
2
/3 cups
Olive oil 1 tbsp. 1½ tbsp.
Instant minced onion 2 tsp. 1 tbsp.
Vital wheat gluten 2 tsp. 1 tbsp.
Coarse ground pepper ½ tsp. ½ tsp.
Salt 1¼ tsp. 2 tsp.
Bread flour 3½ cups 3¾ cups
Bread machine yeast 1½ tsp. 2 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
FRENCH
FRENCH