West Bend Chris Freytag 41200CF - Manual (Page 15)

15
FRENCH
French Bread
Crusty on the outside, chewy on the inside. Just the way it should be!
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
10½ oz. (1¼ cups + 1
Tbsp.) WATER, 80° F 12½ oz. (1½ cups +
1 Tbsp.)
1 Tbsp. BUTTER or MARGARINE 1½ Tbsp.
3 ⅓ Cups BREAD FLOUR 4¼ Cups
1½ Tsp. SUGAR 2 Tsp.
1¼ Tsp. SALT 1½ Tsp.
2 Tsp. ACTIVE DRY YEAST 2¼ Tsp.
-or- -or- -or-
1½ Tsp. BREAD MACHINE/FAST RISE
YEAST
2 Tsp.
WHOLEWHEAT
100% Whole Wheat Bread
A dense bread, packed with fiber since all whole-wheat flour is used. A longer
kneading cycle at the “WHEAT” setting will provide great results. 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.
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
9 oz. (1 cup + 2 Tbsp.) WATER, 80° F 11½ oz. (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 ⅓ 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.