1½ tablespoons | BUTTER or MARGARINE | 2 tablespoons |
1½ teaspoons | ACTIVE DRY YEAST | 2 teaspoons |
1 teaspoon | BREAD MACHINE/ | 1½ teaspoons |
| FAST RISE YEAST |
|
BREAD SELECT SETTING TO USE: Basic/Specialty
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/SPECIALTY and desired Bread Color. Program TIMER 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 Bread Color setting to prevent over browning of the smaller loaf.
FRENCH BREAD 
Crusty on the outside, chewy on the inside. Just the way it should be!
1 Pound Loaf** | INGREDIENTS | 1½ pound Loaf |
8 ounces (1 cup) | WATER, 95°F/35°C | 10½ ounces (1¼ cups + |
| ALL PURPOSE or | 1 Tbsp.) |
2½ cups | 3½ cups | |
| BREAD FLOUR |
|
1 teaspoon | SUGAR | 1½ teaspoons |
¾ teaspoon | SALT | 1¼ teaspoons |
1½ teaspoons | BUTTER or MARGARINE | 1 tablespoon |
1 teaspoon | ACTIVE DRY YEAST | 2 teaspoons |
¾ teaspoon | BREAD MACHINE/ | 1½ teaspoons |
| FAST RISE YEAST |
|
BREAD SELECT SETTING TO USE: Basic/Specialty
1.Add lukewarm water 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/SPECIALTY and desired Bread Color. Program TIMER 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 or Medium Bread Color. These French breads do not get as dark as others as there is less fat and sugar in the recipes. For a chewier crust, use medium or dark setting.
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