Olive Rosemary French Bread - Breadman BK1065SQ Instruction Manual

OLIVE ROSEMARY FRENCH BREAD

INGREDIENTS
Water (80°F – 90°F)
Olive oil
Rosemary garlic
seasoning blend
Dried rosemary, crushed
Sugar
Salt
Bread flour
Whole wheat flour
Bread machine yeast
Kalamata olives, well
drained and chopped
26
1-LB. 1½-LB. 2-LB.
1 cup 1½ cups 1 2
1 tsp. 2 tsp. 1 Tbsp.
1 tsp. 1½ tsp. 2 tsp.
½ tsp. ¾ tsp. 1 tsp.
½ tsp. ¾ tsp. 1 tsp.
½ tsp. 1 tsp. 1½ tsp.
2 cups 2½ cups 3 cups
¾ cup 1 cup 1¼ cups
1 tsp. 1½ tsp. 2 tsp.
½ cup ¾ cup 1 cup
1. Measure ingredients, except olives, into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
cups
/
3
3. Select FRENCH. Choose loaf size and desired crust color. Press the
START/STOP button.
4. At "add ingredient" beep, add olives.
5. The complete signal will sound when bread is done.
6. 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.)
7. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES 1 LOAF