21.
French Bread
Size of Loaf 2 pounds
water 110°-115°F/43° - 46°C 12 cups + 2 TBL
oil 3 TBL
sugar 12 TBL
salt 12 tsp
bread flour 43 cups
Quick•Rise
™
yeast 6 tsp
Program
Pepperoni Pizza Bread
Size of Loaf 2 pounds
water 110°-115°F/43°-46°C 12 cups + 2 TBL
oil 3 TBL
pepperoni, thin sliced 1 cup
Parmesan cheese, grated 4 cup
sugar 12 TBL
salt 12 tsp
bread flour 43 cups
dried pizza seasoning 1 TBL
Quick•Rise
™
yeast 6 tsp
Program
10. When the beeper sounds the bread has finished baking.
11. Use oven mitts to carefully remove the bread pan.
CAUTION: The oven cavity, bread pan, kneading blade and bread
will be very hot. Use oven mitts.
12. Turn bread pan upside down and shake several times to release
the bread. Do not use metal utensils inside the bread pan or bread
maker. Remove the kneading blade and allow loaf to cool, stand-
ing upright on wire rack approximately 20 minutes before cutting.
13. When the bread has completely cooled, approximately 1 hour,
store in an air tight container.
14. Unplug bread maker and allow to cool completely before clean-
ing. Clean bread pan after each use. Do not immerse the bread
pan in water (See cleaning instructions.) Clean inside of bread
maker after each use.
(Note: The Basic Recipe & Method for the Fast Bake
™
White Bread recipe
are similar for all Fast Bake
™
breads listed in the cookbook.)
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