Toastmaster 1188, 1189S FRENCH BREAD, nVariations

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FRENCH BREAD

water 80°F/27°C 1 1/4 cups

lemon juice 1 tsp

sugar 1 TBL

salt 1 tsp

bread flour 3 1/2 cups

active dry yeast 1 TBL

Glaze:

water 2 TBL

salt 1/2 tsp

program 6

Method

1. Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side,

roll up tightly, pressing the seams to seal and tapering each end.

2. Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 minutes or

until double in size.

3. With a knife, cut three diagonal slashes across top of the loaf.Combine the glaze ingredients .

Brush the loaf generously. Bake at 400°F/205°C 20 to 25 minutes, or until done.

(Italian Loaf, French Rolls and French Twists)

nVariations

Italian Loaf: At method #1, shape the dough into one large round ball. Continue as above. Bake at

400°F/205°C 15 to 20 minutes or until done.

Tip: If desired, sprinkle loaves before baking with one of the following: sesame seeds, poppy

seeds, caraway seeds, or cracked wheat.

French Rolls: At method #1, divide into 12 pieces. Pinch the ends of each roll and taper slightly.

Continue as above. Bake at 400°F/205°C 15 to 20 minutes or until done.

FrenchTwists: At method #1, divide into 18 equal pieces.Place on lightly floured surface and roll

dough into 14 inch ropes. Fold each rope in half and twist, starting at fold.

Place on greased baking sheet and brush with 1/3 cup melted butter. Cover and let rise in a warm

place until double in size. Brush with glaze and bake at 400°F/205°C 12 to 15 minutes or until done.

Contents

Main READ AND SAVE THESE INSTRUCTIONS Bread Machines TABLE OF CONTENTS IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS THIS PRODUCT FOR HOUSEHOLD USE ONLY BEFORE YOUR FIRST USE IMPORTANT SAFETY TIPS Page nControl Panel - Model 1188 shown Page Page CLEANING INSTRUCTIONS CLEANING (Always unplug unit) STORING INGREDIENTS nYeast: The Number One Ingredient nFlour: Bread Flour is Essential nFat: Dough Enhancer And Conditioner nLiquids: Activate The Yeast And Bind The Dough nLemon Juice: Helps Dough Rise nCinnamon And Garlic: Not True Friends Of Yeast nSalt: Regulates Yeast Activity nSugar: Food For Yeast nSubstitutes nBread Mixes And Other Recipe Books nHigh Altitude nFreezing Baked Breads and Rolls nFreezing Dough Page 5 7 8 9 6 nProgramming The DelayTimer (Bread or Dough) nBaking Control (Bread) RECIPE INDEX BREADS DAY OLD BREAD USES DOUGHS JAMS BUTTERS Page BREADS WHITE FRENCH FAT FREE WHITE FRENCH VARIATION MILK BUTTERMILK EGG SOURDOUGH STARTER SOURDOUGH FRENCH CINNAMON RAISIN BANANA GRANOLA DRIED FRUIT CARROT RAISIN HONEY GRANOLA HOLIDAY MAPLE PEACH SOY ALMOND FRUIT SOY CINNAMON RAISIN SOY HERB SWEET WALNUT BLOODY MARY CHEESE ONION TRAIL MIX CORN DILL BANANA ITALIAN HERB JALAPEO POTATO SPICED PUMPKIN SUNFLOWER AND SESAME SEED WHOLE WHEAT WHITE WHEATWITH GLUTEN WHITE WHEAT WHOLE GRAIN WHOLE WHEAT CINNAMON RAISIN WALNUT SOUTHERN BARLEY ONION RYE PUMPERNICKEL CRUNCHY CRACKED WHEAT DAIRYWHOLE WHEAT HEARTY NUT DAY OLD BREAD USES BREADED PINEAPPLE BREAD PUDDING CRUNCHY BREAD SNACKS DOUGH . . . AS EASY AS 1 - 2 - 3 HINTS FOR DOUGH DINNER ROLLS FOCCACIA BREAD WHEAT DINNER ROLLS BUTTERMILK ROLLS FRENCH BREAD (Italian Loaf, French Rolls and French Twists) nVariations CHEEZY GARLIC ROLLS PITA POCKETS REFRESHING ROLLS CHALLAH BRAID WHOLE WHEAT PIZZA CRUST PIZZA CRUST BAGELS BANANA WHEAT BAGELS ALMOND CHERRY COFFEE CAKE CINNAMON ROLLS STICKY BREAKFAST ROLLS SOFT PRETZELS nVariation THE JOYS OF JAM . . . AS EASY AS 1 - 2 - 3 BASIC RECIPE (Model 1188 only) nTips BUTTER . . . AS EASY AS 1 - 2 - 3 (Model 1189S only) nTips nUsing Buttermilk nFlavored Butters BREAKFAST FLAVORS FULL FLAVORS CHEESE FLAVORS FRESH HERB FLAVORS BEFORE CALLING FOR SERVICE nQuestions and Answers Questions Answers 1 2 3 4 5 6 7 Page nSuggestions SERVICE INFORMATION SPECIFICATIONS ONE YEAR LIMITED WARRANTY KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE. Keep this booklet. Record the following for reference: Date purchased Model number