Oster 5844 - French Breads; Classic French Bread Recipes

Classic French Bread
Extra Large Loaf (2-1/2 pounds)
1-1/2 cups water
2 teaspoons margarine or butter, softened
4 cups bread flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast
OR
1-3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Large Loaf (2 pounds)
1-1/2 cups water
2 teaspoons margarine or butter, softened
4 cups bread flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast
OR
1-3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Medium Loaf (1-1/2 pounds)
1 cup plus 2 tablespoons water
2 teaspoons margarine or butter, softened
3-1/4 cups bread flour
1 tablespoon sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast
OR
1-3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup water
1 teaspoon margarine or butter,
softened
2 cups Gold Medal
®
Better for Bread™
flour
2 teaspoons sugar
1 teaspoon salt
1-3/4 teaspoons regular active dry yeast
OR
1-3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
French Bread Recipes
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press SELECT until the number “7” is displayed, indicating French Bread Cycle.
5. Press START. Bread will be done baking in the number of hours indicated.
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