West Bend L4854 - Manual (Page 48)

47
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.
FOCACCIA
INGREDIENTS
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 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.