Peppered French Bread - Breadman BK1065SQ Instruction Manual

PEPPERED FRENCH BREAD

INGREDIENTS 1-LB.
Water (80°F – 90°F) 1 cup
Olive oil 2 tsp.
Instant minced onion 2 tsp.
Vital wheat gluten 1 tsp.
Coarse ground pepper ¼ tsp.
Salt 1 tsp.
Bread flour 3 cups
Bread machine yeast 1 tsp.
1½-LB. 2-LB. RAPID
1¼ cups 1 2 cups 1 2 cups
/ /
3 3
1 Tbsp. 1½ Tbsp. 1½ Tbsp.
2 tsp. 1 Tbsp. 1 Tbsp.
2 tsp. 1 Tbsp. 1 Tbsp.
½ tsp. ½ tsp. ½ tsp.
1¼ tsp. 2 tsp. 2 tsp.
3½ cups 3¾ cups 3¾ cups
1½ 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.
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