WestBend 41080 Instruction Manual - Page 48

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add water and butter to pan. 2. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. 3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4. Program Bread Select for dough. Program TIME DELAY if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes. 5. Knead dough about 1 minute. Roll dough in to a rectangle, about 15 x 10 inches. Place on greased pan and press dough evenly into pan forming an edge. Cover and let rise in warm, draft-free place for 20 to 30 until slightly risen. With handle of wooden spoon, make indentations in dough at every inch. Brush dough with olive oil, then sprinkle with Parmesan cheese, rosemary leaves and garlic salt. Bake in preheated 400º F oven for 15 minutes or until golden brown. Cool slightly and cut into squares for serving. Serve warm. 7½ ounces (¾ cup + 3 tbsp.) 3 tablespoons 3 cups 2 tablespoons 3½ tablespoons 1 teaspoon 2 teaspoons - or - 1½ teaspoons 2 tablespoons 2 tablespoons 2 teaspoons 1 teaspoons, or to taste FOCACCIA INGREDIENTS WATER, 80° F BUTTER or MARGARINE BREAD FLOUR DRY MILK SUGAR SALT ACTIVE DRY YEAST - or - BREAD MACHINE/FAST RISE YEAST OLIVE OIL GRATED PARMESAN CHEESE ROSEMARY LEAVES GARLIC SALT FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ON THE NEXT PAGE BREAD SELECT SETTING TO USE: DOUGH 1. Add water and butter to pan. 2. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. 3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4. Program Bread Select for dough. Program TIME DELAY if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes. 5. Roll dough into a 15x12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft-free place for 45 to 55 minutes until double in size. With sharp knife, make 3 or 4-¼ inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf. Sprinkle with poppy or sesame seeds if desired or leave plain. Bake in preheated 375º F oven for 40 minutes or until golden brown. Cool slightly before slicing. 47