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French
To use the French Setting:
1. Ensure the kneading blade is upright in the bread pan.
2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the
Fruit and Nut dispenser (if applicable).
3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber
and press down to ensure the pan is firmly clicked in place. Close the lid.
4. Turn the power on from the power point.
5. Press the MENU button to select menu 5 (French). Select your desired CRUST COLOUR and
LOAF SIZE.
6. Press START. Bread will be baked in the time indicated on the screen.
7. On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for
10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed
from the base of the bread before cutting.
Crusty French Bread 500g 750g 1kg
Water, luke-warm 170mls 230mls 290mls
Butter or margarine 20g 25g 30g
White Sugar 3 teaspoons 3 teaspoons 1 tablespoon
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon
Salt ¾ teaspoon 1 teaspoon 1 teaspoon
Plain Flour 310g 415g 520g
Dry yeast 1 teaspoon 1 teaspoon 1 ½ teaspoons
Sourdough 500g 750g 1kg
Water, luke-warm 120mls 160mls 200mls
Yoghurt, plain 2 tablespoons ¼ cup
¹⁄
³
cup
Lemon juice 1 teaspoon 2 teaspoons 3 teaspoons
Butter or margarine 10 g 10g 15g
White Sugar ½ teaspoon 1 teaspoon 1 ½ teaspoons
Bread Improver 1 teaspoon 1 teaspoon 1 teaspoon
Salt ¼ teaspoon ½ teaspoon ¾ teaspoons
Plain Flour 280g 375g 470g
Dry yeast 1 teaspoon 1 teaspoon 1 ¼ teaspoons