French Bread; Pepperoni Pizza Bread - Breadman THE CORNER BAKERY Manual

10. When the beeper sounds the bread has finished baking.
11. Use oven mitts to carefully remove the bread pan.
CAUTION: The oven cavity, bread pan, kneading blade and bread
will be very hot. Use oven mitts.
12. Turn bread pan upside down and shake several times to release
the bread. Do not use metal utensils inside the bread pan or bread
maker. Remove the kneading blade and allow loaf to cool, stand-
ing upright on wire rack approximately 20 minutes before cutting.
13. When the bread has completely cooled, approximately 1 hour,
store in an air tight container.
14. Unplug bread maker and allow to cool completely before clean-
ing. Clean bread pan after each use. Do not immerse the bread
pan in water (See cleaning instructions.) Clean inside of bread
maker after each use.
(Note: The Basic Recipe & Method for the Fast Bake
are similar for all Fast Bake ™ breads listed in the cookbook.)

French Bread

Pepperoni Pizza Bread

™ White Bread recipe
Size of Loaf
water 110°-115°F/43° - 46°C
oil
sugar
salt
bread flour
Quick•Rise ™ yeast
Program
Size of Loaf
water 110°-115°F/43°-46°C
oil
pepperoni, thin sliced
Parmesan cheese, grated
sugar
salt
bread flour
dried pizza seasoning
Quick•Rise ™ yeast
Program
2 pounds
12 cups + 2 TBL
3 TBL
12 TBL
12 tsp
43 cups
6 tsp
2 pounds
12 cups + 2 TBL
3 TBL
1 cup
4 cup
12 TBL
12 tsp
43 cups
1 TBL
6 tsp
21.