BREADS
IBASIC WHITE BREAD
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I BASIC WHITE BREAD (D) I
1 Pound 1½ Pounds
Water (801=/27!3) ¾ cup + 1 tbsp. 1 cup
Oil 1 tbsp 2 tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 1½ tsp
Sugar 1_ tbsp 2 tbsp
Dry Milk 1 tbsp 1_&tbsp
Bread Flour 2¼ cups 3 cups
Active DryYeast 1;4 tsp 2 tsp
I
(D) If using Timer to delay bread, reduce the water by 1 tbsp for both size loaves. Use cool water
(701=/2013)
NOTE: If using Bread Rapid Program, use the above ingredients, but increase the yeast to 2 tsp for the
1 pound loaf and 2½ tsp for the 1½ pound loaf.
Method
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread
pan. Place the ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Basic Bread Program or set Timer to delay and select light baking control. Press START.
4. When the beeper sounds 8 times, press STOR Remove the bread pan using oven mitts. Remove
the bread and cool on a wire rack, cover with a clean teatowel.
5. When bread is completely cool, store in a well-sealed plastic bag.
IFRENCH BREAD
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the French program for best results.
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FRENCH BREAD (D) I
1 Pound 1½ Pounds
Water (801=/2713) ¾ cup + 2 tbsp. 1 cup + 2 tbsp
Oil 1 tbsp 1_ tbsp
Lemon Juice 1 tsp 1 tsp
Salt 1 tsp 1 tsp
Sugar 1 tbsp 2 tbsp
Bread Flour 2¼ cups 3½ cups
Active DryYeast 1¼ tsp 2 tsp
I
(D) If using Timer to delay bread, reduce the water by 1 tbsp for both size loaves. Use cool water
(701=/2013)
NOTE: If using the Rapid Program, use the above ingredients, but increase the yeast to 1_4 tsp for the
1 pound loaf and 2_ tsp for the 1_ pound loaf.
- 25 -
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