West Bend AUTOMATIC BREAD MAKER - Page 17

English - 17
F RENCH
The following should be baked on setting 2, “French.”
French Bread
1 Pound Loaf INGREDIENTS 2 Pound Loaf
¾ cup + 2 tbsp. Water, 80° F 1 ½ cup + 1 tbsp.
1 ½ tsp. Butter or Margarine 1 ½ tbsp.
2 ½ cup Bread Flour 4 ¼ cup
1 tsp. Sugar 2 tsp.
¾ tsp. Salt 1 ½ tsp.
1 tsp. Active Dry Yeast 2 ¼ tsp.
-or- -or- -or-
¾ tsp. Bread Machine Yeast 2 tsp.
W HOLE W HEAT
For all of the following recipes, follow these general guidelines. The following
recipes should be baked on setting 3, “Whole Wheat.”
If the bread collapses during the baking period, add 1 or 1½ tablespoons vital wheat
gluten to the recipe for respective loaf size to prevent this from happening. Vital
wheat gluten can be found at most health food stores.
100% Whole Wheat Bread
1.5 Pound Loaf INGREDIENTS 2 Pound Loaf
1 cup + 2 tbsp. Water, 80° F 1¼ cups + 3 tbsp.
1 Egg, Large 1
1 tbsp. Molasses 1½ tbsp.
1 tbsp. Honey 1½ tbsp.
2 tbsp. Butter or Margarine 2 tbsp.
3  cups Whole Wheat Flour 4¼ cups
2 tbsp. Dry Milk 2 tbsp.
1¼ tsp. Salt 1½ tsp.
2 tsp. Active Dry Yeast 2¼ tsp.
-or- -or- -or-
1½ tsp. Bread Machine/Fast Rise Yeast 2 tsp.