West Bend L5005 Follow These Instructions for the Focaccia Recipe, Traditional French Bread

FOLLOW THESE INSTRUCTIONS FOR THE FOCACCIA RECIPE
BREAD SELECT SETTING TO USE: dough	5. Knead dough about 1 minute. Roll dough into a
1. Add water and butter to pan.	rectangle to fit jellyroll pan or large cookie sheet, about
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to	15x10 inches. Place on greased pan and press dough
settle dry ingredients, level ingredients, pushing some of the mixture	evenly into pan forming an edge. Cover and let rise in
into the corners.	warm, draft-free place for 20 to 30 minutes until
3. Make a well in center of dry ingredients; add yeast. Lock pan into	slightly risen. With handle of wooden spoon, make
bread maker	indentations in dough at every inch. Brush dough with
4. Program for dough. Program time delay if being used. Start bread	olive oil, then sprinkle with Parmesan cheese, rosemary
maker. When done, unlock pan from bread maker. Place dough onto	leaves and garlic salt.
floured surface. Let rest 15 minutes.	6. Bake in preheated 200°C oven for 15 minutes or
	until golden brown. Cool slightly and cut into squares
	for serving. Serve warm.

TRADITIONAL FRENCH BREAD

	Bread Select Setting: dough	INGREDIENTS		Makes 1 large loaf
	10 ounces (1¼ cups)	WATER, 27° C
	1 tablespoon	BUTTER or MARGARINE
	3½ cups	ALL PURPOSE or BREAD FLOUR
	1½ teaspoons	SUGAR
	1¼ teaspoons	SALT
	2 teaspoons	ACTIVE DRY YEAST
	- or –	- or -
	1½ teaspoons	BREAD MACHINE/FAST RISE YEAST
1		EGG WHITE, slightly beaten
	1 teaspoon	WATER
		POPPY or SESAME SEEDS for garnish
	FOLLOW THESE INSTRUCTIONS FOR THE TRADITIONAL FRENCH BREAD RECIPE ABOVE
	BREAD SELECT SETTING TO USE: dough		5. Roll dough into a 15x12-inch rectangle. Roll up
	1. Add water and butter to pan.		tightly from long side, seal and taper ends. Place seam
	2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to		side down on greased baking sheet sprinkled with
	settle dry ingredients, level ingredients, pushing some of the mixture		cornmeal. Cover and let rise in warm, draft-free place
	into the corners.		for 45 to 55 minutes or until nearly double in size. With
	3. Make a well in center of dry ingredients; add yeast. Lock pan into		sharp knife, make 3 or 4¼-inch deep diagonal cuts on
	bread maker		top of loaf. Combine egg white with water and brush
	4. Program for dough. Program time delay if being used. Start bread		mixture on to0p of loaf. Sprinkle with poppy or sesame
	maker. When done, unlock pan from bread maker. Place dough onto		seeds if desired or leave plain.
	floured surface. Let rest 15 minutes.		6. Bake in preheated 190°C oven for 45 minutes or
			until golden brown. Cool slightly before slicing.
		CROISSANTS
	Bread Select Setting: dough	INGREDIENTS		Makes 18 medium size croissants
	8 ounces (1 cup)	WATER, 27° C
	3 tablespoons	BUTTER
	3 cups	ALL PURPOSE or BREAD FLOUR
	2 tablespoons	DRY MILK
	3 tablespoons	SUGAR
	¼ teaspoons	SALT
	3 teaspoons	ACTIVE DRY YEAST
	- or –	- or -
	2 teaspoons	BREAD MACHINE/FAST RISE YEAST
	¾ cup (1½ sticks)	COLD BUTTER, sliced thin
1		EGG WHITE, slightly beaten

35