Breadman BK1050S, BK1060S Use and Care Manual download pdf (Page 13)

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HERBED FRENCH BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) ¾ cup 1 cup 2 cups 2 cups

Olive oil 1½ tsp. 2 tsp. 2 tbsp. 2 tbsp.

Instant minced onion 2 tsp. 2 tsp. 2 tbsp. 2 tbsp.

Fresh parsley, chopped 1 tbsp. 1 tbsp. 2 tbsp. 2 tbsp.

Fresh garlic, minced 1 tsp. 1½ tsp. 1½ tbsp. 1½ tbsp.

Sugar 1 tbsp. 1 tbsp. 1½ tbsp. 1½ tbsp.

Salt ½ tsp. ½ tsp. 1½ tsp. 1½ tsp.

Garlic pepper ¼ tsp. ¼ tsp. ½ tsp. ½ tsp.

Bread ﬂour 3 cups 3½ cups 5½ cups 5½ cups

Bread machine yeast ¾ tsp. 1 tsp. 2 tsp. 2½ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit

into wall outlet.

3. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and

carefully remove bread from pan. (If kneading paddle remains in

bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID FRENCH setting immediately

following the standard setting in the program list.

FRENCH

PEPPERED FRENCH BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) 1 cup 1¼ cups 1

/3 cups 1

/3 cups

Olive oil 2 tsp. 1 tbsp. 1½ tbsp. 1½ tbsp.

Instant minced onion 2 tsp. 2 tsp. 1 tbsp. 1 tbsp.

Vital wheat gluten 1 tsp. 2 tsp. 1 tbsp. 1 tbsp.

Coarse ground pepper ¼ tsp. ½ tsp. ½ tsp. ½ tsp.

Salt 1 tsp. 1¼ tsp. 2 tsp. 2 tsp.

Bread ﬂour 3 cups 3½ cups 3¾ cups 3¾ cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp. 2½ tsp.