Breadman TR800 - Basic White;French Bread; Egg Bread; Variation: Brioche (Rich White Bread); Recipes

Please Note The following recipes were created using the "Basic Bread" setting.
_._,__'' . O_ _,_o_ t_4 " _"_ _v'_ _.._._._
Basic White/French Bread
Makes a 1-1/2lb. loaf
1-1/8 cupwarmwater
1-1/2Tbl. vegetableoil(optional)
3cups allpurpose flour
1-1/2 tsp. salt
2tsp. activedry yeast
Add all ingredients to bread pan in the order given.
Makes a2 lb. loaf
1-1/2cupwarmwater
2Tbl. vegetableoil(optional)
4cups allpurpose flour
1-1/2tsp. salt
2-1/2 tsp. activedry yeast
EggBread
Makes a 1-I./2 lb. loaf
2/3 cup warmwater
1-1/2Tbl. vegetableoil
2 eggs
3cups allpurpose flour
2tsp. sugar
1-1/2 tsp. yeast
Add all ingredients to bread pan in the order given.
Variation:
Makes a 2 lb. loaf
1 cup warm water
2Tbl. vegetableoil
2eggsplus enoughwater to make 1/2 cup
4-1/4 cups allpurpose flour
1 Tbl. sugar
2 tsp. yeast
Brioche (Rich White Bread)
Use the eggbread recipewiththe followingsubstitutions:
• Replacethe water withmilk
• Increase the oil (or usebutter) to 2 Tbl. for 1-1/2lb.loaf, and 3Tbl. for the 2lb. loaf.
• Increase the sugarto 2Tbl. for 1-1/2lb. loaf, and 3Tbl. forthe 2lb. loaf.
9