West Bend L5203 Garlic Bread, Dried Parsley Flakes, Tablespoon, Garlic Powder, ½ ¾ teaspoon

FRENCH BREAD

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

1 Pound Loaf	INGREDIDENTS	1-1/2 Pound Loaf
6 ounces (3/4 cup)	WATER, 75-85°F	9 ounces (1 cups + 2 Tbsp.)
1 tablespoon	BUTTER or MARGARINE	1 tablespoon
2 cups	BREAD FLOUR	3 cups
1-1/2 teaspoons	SUGAR	1tablespoon
½ teaspoon	SALT	½ teaspoon
2-1/4 teaspoons	FAST RISE /	3 teaspoons
	BREAD MACHINE YEAST

FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE

SELECT SETTING TO USE: one hour cycle (12)

1 Add liquid ingredients and butter to pan.

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

3 Make a well in center of dry ingredients; add yeast. Add raisins and nuts on top of dry ingredients along sides of pan. Lock pan into bread maker.

4 Program for one hour bread cycle. 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.

GARLIC BREAD

Smells wonderful while baking. Serve warm with our favorite Italian pasta dish.

1 Pound Loaf

6 ounces (3/4 cup)

1tablespoon

2cups

1-1/2 tablespoons

1 tablespoon

1-1/2 tablespoons

½teaspoon

½teaspoon

2-1/4 teaspoons

INGREDIDENTS	1-1/2 Pound Loaf
WATER, 75-85°F	9 ounces (1 cups + 2 Tbsp.)
BUTTER or MARGARINE	2 tablespoons
BREAD FLOUR	3 cups
DRY MILK	2 tablespoons
DRIED PARSLEY FLAKES	1 tablespoon
SUGAR	2 tablespoons
SALT	½ teaspoon
GARLIC POWDER	½ - ¾ teaspoon
FAST RISE /	3 teaspoons
BREAD MACHINE YEAST

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