West Bend L5203 quick start French Bread, Italian Herb Bread, Select Setting To Use French

FRENCH BREAD

Crusty on the outside, chewy on the inside. Just the way it should be!

1 Pound Loaf	INGREDIENTS	1-1/2 Pound Loaf
7 ounces (3/4 cup + 2 Tbsp.)	WATER, 75-85°F	9-1/2 ounces (1 cup + 3 Tbsp.)
1 tablespoon	BUTTER or MARGARINE	1 tablespoon
2-1/2 cups	BREAD FLOUR	3-1/2 cups
1 teaspoon	SUGAR	1-1/2 teaspoons
¾ teaspoon	SALT	1-1/4 teaspoons
1teaspoon	ACTIVE DRY YEAST	2 teaspoons
- or -	- or -	- or -
¾ teaspoon	BREAD MACHINE/	1-1/2 teaspoons
	FAST RISE YEAST

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

SELECT SETTING TO USE:

FRENCH (7)

1.Add liquids ingredients and butter to pan.

2.Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, than level ingredients, pushing some of the mixture into the corners

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for French setting. Program timer 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

1 Pound Loaf	INGREDIDENTS	1-1/2 Pound Loaf
6 ounces (3/4 cup)	WATER, 75-85°F	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
1-1/2 teaspoons	ITALIAN SEASONING	2 teaspoons
1 teaspoon	SALT	1-1/2 teaspoons
1-1/4 teaspoons	ACTIVE DRY YEAST	2 teaspoons
- or -	- or -	- or -
¾ teaspoon	BREAD MACHINE/	1-1/2 teaspoons
	FAST RISE YEAST

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