Toastmaster 1196 - Buttermilk Bread; French Variation Bread

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BUTTERMILK BREAD
BUTTERMILK BREAD
1
1
⁄ 2 Pounds
Cultured Buttermilk (room temperature) 1 cup + 2 tbsp
Oil 3 tbsp
Lemon Juice 1 tsp
Salt 1
1
⁄ 2 tsp
Sugar 3 tbsp
Baking Soda
1
⁄ 4 tsp
Bread Flour 3
1
⁄ 4 cups
Active Dry Yeast 1
1
⁄ 2 tsp
NOTE: If using the Rapid Program, use the above ingredients, but increase the yeast to 2
1
⁄ 2 tsp.
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Basic Bread program for best results.
FRENCH VARIATION BREAD
FRENCH VARIATION BREAD
1 Pound 1
1
⁄ 2 Pounds
Water (80°F/27°C)
3
⁄ 4 cup + 2 tbsp 1 cup + 2 tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 1 tsp
Sugar 1 tbsp 1
1
⁄ 2 tbsp
Bread Flour 2
1
⁄ 4 cups 3
1
⁄ 2 cups
Active DryYeast 1
1
⁄ 4 tsp 2 tsp
(D) If using Timer to delay bread, use the same amounts of all ingredients. Use cool water (70°F/20°C)
NOTE: If using the Rapid Program, use the above ingredients, but increase the yeast to 2 tsp for 1 the
pound loaf and 2
3
⁄ 4 tsp for the 1
1
⁄ 2 pound loaf.
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the French program for best results.