FRENCH BREAD
Crusty on the outside, chewy on the inside. Just the way it should be! |
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1 Pound Loaf | INGREDIENTS | 1½ Pound Loaf |
7 ounces (¾ cup + 2 Tbsp.) | WATER | 9½ ounces (1 cup + 3 Tbsp.) |
1 tablespoon | BUTTER or MARGARINE | 1 tablespoon |
2½ cups | BREAD FLOUR | 3½ cups |
1 teaspoon | SUGAR | 1½ teaspoons |
¾ teaspoon | SALT | 1¼ teaspoons |
1 teaspoon | ACTIVE DRY YEAST | 2 teaspoons |
¾ teaspoon | BREAD MACHINE/ | 1½ teaspoons |
| FAST RISE YEAST |
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TIP: For thicker, chewier crust, use medium or dark crust color setting.
FOLLOW THESE INSTRUCTIONS FOR FRENCH BREAD AND ITALIAN HERB BREAD
BREAD SELECT SETTING TO USE: basic/specialty
Add liquid ingredients and butter to pan.
Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for recommended bread select setting and desired crust color. Program time delay if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.
ITALIAN HERB BREAD
Grated Parmesan cheese and Italian seasoning add a little zing to Italian bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick, butter and toast or grill to brown.
1 Pound Loaf | INGREDIENTS | 1½ Pound Loaf |
6 ounces (¾ cup) | WATER, | 9 ounces (1 cup + 2 Tbsp.) |
1 tablespoon | BUTTER or MARGARINE | 2 tablespoons |
2 cups | BREAD FLOUR | 3 cups |
1 tablespoon | GRATED PARMESAN CHEESE | 3 tablespoons |
1 tablespoon | DRY MILK | 1 tablespoon |
1 tablespoon | SUGAR | 1 tablespoon |
1½ teaspoons | ITALIAN SEASONING | 2 teaspoons |
1 teaspoon | SALT | 1½ teaspoons |
1¼ teaspoons | ACTIVE DRY YEAST | 2 teaspoons |
¾ teaspoon | BREAD MACHINE/ | 1½ teaspoons |
| FAST RISE YEAST |
|
TIP: For thicker, chewier crust, use medium or dark crust color setting.
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