French - Sunbeam BM4500 Bakehouse Instruction Booklet

French

To use the French Setting:
1. Ensure the kneading blade is upright in the bread pan.
2. Add the ingredients to the bread pan in the order listed. Add the specified ingredients to the
Fruit and Nut dispenser (if applicable).
3. Wipe any spills from the outside of the bread pan. Insert the pan into the baking chamber
and press down to ensure the pan is firmly clicked in place. Close the lid.
4. Turn the power on from the power point.
5. Press the MENU button to select menu 5 (French). Select your desired CRUST COLOUR and
LOAF SIZE.
6. Press START. Bread will be baked in the time indicated on the screen.
7.On completion, use oven mitts to remove the bread pan from the baking chamber. Stand for
10 minutes before turning onto a wire rack to cool. When cool, ensure the blade is removed
from the base of the bread before cutting.
Crusty French Bread
Water, luke-warm
Butter or margarine
White Sugar
Bread Improver
Salt
Plain Flour
Dry yeast
Sourdough
Water, luke-warm
Yoghurt, plain
Lemon juice
Butter or margarine
White Sugar
Bread Improver
Salt
Plain Flour
Dry yeast
500g
170mls
20g
3 teaspoons
1 teaspoon
¾ teaspoon
310g
1 teaspoon
500g
120mls
2 tablespoons
1 teaspoon
10 g
½ teaspoon
1 teaspoon
¼ teaspoon
280g
1 teaspoon
750g
230mls
25g
3 teaspoons
1 teaspoon
1 teaspoon
415g
1 teaspoon
750g
160mls
¼ cup
2 teaspoons
10g
1 teaspoon
1 teaspoon
½ teaspoon
375g
1 teaspoon
1kg
290mls
30g
1 tablespoon
1 teaspoon
1 teaspoon
520g
1 ½ teaspoons
1kg
200mls
¹⁄ ³ cup
3 teaspoons
15g
1 ½ teaspoons
1 teaspoon
¾ teaspoons
470g
1 ¼ teaspoons
26