Toastmaster 1172X - Page 35

I TALIAN BREAD
1 pound 2 pounds
water (110°-115°F/43°-46°C) 1 cup + 1 T B L 1 1/2 cups + 1 T B L
o i l 4 tsp 2 T B L
s u g a r 2 T B L 1/4 cup
s a l t 1 tsp 2 tsp
d ry milk 1 T B L 2 T B L
d ried Italian seasoning 1 1/2 tsp 1 T B L
bread flour 2 1/4 cups 4 cups
q u i ck • rise ye a s t 4 1/2 tsp 6 3/4 tsp
P ro g r a m 5 5
WHITE W H E AT BREAD
1 pound 2 pounds
water (110°-115°F/43°-46°C) 3/4 cup + 3 T B L 1 1/2 cups + 3 T B L
o i l 1 T B L 3 T B L
s u g a r 3 T B L 1/4 cup
s a l t 1 tsp 2 tsp
d ry milk 1 T B L 2 T B L
bread flour 1 3/4 cups 3 1/2 cups
whole wheat flour* 1/2 cup 1/2 cup
q u i ck • rise ye a s t 4 1/2 tsp 6 tsp
P ro g r a m 5 5
*whole wheat flour amounts are correct
FRENCH BREAD
1 pound 2 pounds
water (110°-115°F/43°-46°C) 3/4 cup + 3 T B L 1 1/2 cups + 2 T B L
o i l 1 T B L 3 T B L
s u g a r 2 1/2 tsp 1 1/2 T B L
s a l t 3/4 tsp 1 1/2 tsp
bread flour 2 1/4 cups 4 1/3 cups
q u i ck • rise ye a s t 3 1/2 tsp 6 tsp
P ro g r a m 5 5
- 35 -