Filter
Top Products
20
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE
Bread Select Setting To Use: Basic or Rapid
1. Add liquid ingredients to pan,
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing
some of the mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for BASIC or RAPID and desired Crust Color. Program TIME DELAY if being used. Start bread
maker. When done, turn off and remove bread from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Crust Color setting to prevent overbrowning of the smaller loaf.
FRENCH BREAD
1 Pound Loaf** INGREDIENTS 1½ Pound Loaf
7 ounces (¾cup+ 2 Tbsp) Water, 80-90ºF 9½ ounces(1 cup + 3 Tbsp)
2½ cups Bread Flour 3½ cups
1 teaspoon Sugar 1½ teaspoons
¾ teaspoon Salt 1¼ teaspoons
1½ teaspoons Butter or Margarine 1 tablespoon
1 teaspoon Active Dry Yeast 2 teaspoons
-or- -or- -or-
¾ teaspoon Bread Machine/ 1½ teaspoons
Fast Rise Yeast
EGG BREAD
1Pound Loaf** INGREDIENTS 1½ Pound Loaf
5½ ounces (⅔ cup) Milk, 80-90ºF 5½ ounces (⅔ cup)
1 Egg, large 2
2¼ cups Bread Flour 3 cups
1 teaspoon Salt 1½ teaspoons
1½ tablespoons Sugar 2½ tablespoons
1 tablespoon Butter or margarine 1½ tablespoons
1½ teaspoons Active Dry Yeast 2 teaspoons
-or- -or- -or-
1 teaspoon Bread Machine/ 1½ teaspoons
Fast Rise Yeast