WestBend 41082 Instruction Manual - Page 19

FRENCH BREAD Crusty on the outside, chewy on the inside. Just the way it should be! 1 Pound Loaf 7 ounces (3/4 cup + 2 Tbsp.) 1 tablespoon 2-1/2 cups 1 teaspoon ¾ teaspoon 1teaspoon - or ¾ teaspoon INGREDIENTS WATER, 75-85°F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST - or BREAD MACHINE/ FAST RISE YEAST 1-1/2 Pound Loaf 9-1/2 ounces (1 cup + 3 Tbsp.) 1 tablespoon 3-1/2 cups 1-1/2 teaspoons 1-1/4 teaspoons 2 teaspoons - or 1-1/2 teaspoons FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES ON THIS PAGE SELECT SETTING TO USE: FRENCH (7) 3. Make a well in center of dry ingredients; add yeast. 1. Add liquids ingredients and butter to pan. Lock pan into bread maker. 2. Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, than level ingredients, pushing some of the mixture into the corners 4. Program for French setting. Program timer if being used. Turn bread maker on. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing. 1 Pound Loaf 6 ounces (3/4 cup) 1 tablespoon 2 cups 1 tablespoon 1 tablespoon 1 tablespoon 1-1/2 teaspoons 1 teaspoon 1-1/4 teaspoons - or ¾ teaspoon ITALIAN HERB BREAD INGREDIDENTS WATER, 75-85°F BUTTER or MARGARINE BREAD FLOUR GRATED PARMESAN CHEESE DRY MILK SUGAR ITALIAN SEASONING SALT ACTIVE DRY YEAST - or - BREAD MACHINE/ FAST RISE YEAST 1-1/2 Pound Loaf 9 ounces (1 cup + 2 Tbsp.) 2 tablespoons 3 cups 3 tablespoons 1 tablespoon 1 tablespoon 2 teaspoons 1-1/2 teaspoons 2 teaspoons - or 1-1/2 teaspoons 19