FRENCH
For all of the following recipes, follow these general guidelines. The following should be baked on setting 2, “French.”
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter the butter or margarine and add to the corners. Make an impression in the center of the dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired, select “Color,” then select “Loaf” to size indicated in recipe.
French Bread
1 Pound Loaf | INGREDIENTS | 2 Pound Loaf |
¾ cup + 2 tbsp | Water, 80°F | 1 ½ cup + 1 tbsp |
1 ½ tsp | Butter or Margarine | 1 ½ tbsp |
2 ½ cup | Bread Flour | 4 ¼ cup |
1 tsp | Sugar | 2 tsp |
¾ tsp | Salt | 1 ½ tsp |
1 tsp | Active Dry Yeast | 2 ¼ tsp |
¾ tsp | Bread Machine Yeast | 2 tsp |
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WHOLE WHEAT
For all of the following recipes, follow these general guidelines. The following recipes
should be baked on setting 3, “Whole Wheat.”
If the bread collapses during the baking period, add 1 or 1½ tablespoons vital wheat gluten to the recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found at most health food stores.
100% Whole Wheat Bread
1.5 Pound Loaf | INGREDIENTS | 2 Pound Loaf |
1 cup + 2 tbsp. | Water, 80°F | 1¼ cups + 3 tbsp. |
1 | Egg, Large | 1 |
1 tbsp. | Molasses | 1½ tbsp. |
1 tbsp. | Honey | 1½ tbsp. |
2 tbsp. | Butter or Margarine | 2 tbsp. |
3 cups | Whole Wheat Flour | 4¼ cups |
2 tbsp. | Dry Milk | 2 tbsp. |
1¼ tsp. | Salt | 1½ tsp. |
2 tsp. | Active Dry Yeast | 2¼ tsp. |
| Bread Machine/Fast |
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1½ tsp. | Rise Yeast | 2 tsp. |
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