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French (Cycle 4)
Classic French Loaf
NOTE: The amount of yeast called for is correct even though the 1
1
⁄2-Pound and
2-Pound recipes use the same amount.
1
1
⁄2-Pound Loaf
1
1
⁄4 cups water
1
1
⁄4 teaspoons salt
1
teaspoon sugar
3
1
⁄4 cups all-purpose/bread flour
1
3
⁄4 teaspoons bread machine yeast
French Onion
1
1
⁄2-Pound Loaf
1
1
⁄4 cups water
1
1
⁄4 teaspoons salt
1 teaspoon granulated sugar
3 cups all-purpose/bread flour
2 tablespoons dried onion flakes
1
3
⁄4 teaspoons bread machine yeast
13
Swedish Rye
NOTE: The amount of yeast called for is correct even though the 1
1
⁄2-Pound and
2-Pound recipes use the same amount.
1
1
⁄2-Pound Loaf
1
1
⁄4 cups water
1
1
⁄4 teaspoons salt
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
1
1
⁄4 cups whole wheat flour
1
1
⁄4 cups all-purpose/bread flour
3
⁄4 cup rye flour
1 teaspoon anise seed
1 teaspoon caraway seed
1 teaspoon fennel seed
1 teaspoon orange zest
1
1
⁄2 teaspoons bread machine yeast
2-Pound Loaf
1
1
⁄2 cups water
1
1
⁄2 teaspoons salt
1
tablespoon sugar
3
3
⁄4 cups all-purpose/bread flour
1
3
⁄4 teaspoons bread machine yeast
2-Pound Loaf
1
1
⁄2 cups water
1
1
⁄2 teaspoons salt
1 tablespoon granulated sugar
3
1
⁄2 cups all-purpose/bread flour
3 tablespoons dried onion flakes
2 teaspoons bread machine yeast
2-Pound Loaf
1
1
⁄3 cups water
1
1
⁄2 teaspoons salt
3 tablespoons packed brown sugar
2 tablespoons vegetable oil
1
1
⁄2 cups whole wheat flour
1
1
⁄4 cups all-purpose/bread flour
1 cup rye flour
2 teaspoons anise seed
2 teaspoons caraway seed
2 teaspoons fennel seed
2 teaspoons orange zest
1
1
⁄2 teaspoons bread machine yeast
1. Measure ingredients into Bread Pan
in order listed.
2. Make a “well” in the flour for the yeast.
3. Insert Bread Pan into oven chamber,
with the
∇ arrow on pan aligned with
arrow on oven chamber. Push down
to fully engage.
4. Select French (Cycle 4) and press
START/CANCEL. When signal sounds
and panel reads END, press and hold
START/CANCEL until signal sounds.
Using oven mitts, remove Bread Pan
from machine. Remove loaf from
pan immediately. Cool on rack
before slicing.