Basic White/French Bread; Egg Bread; Variation: Brioche (Rich White Bread); Recipes - Breadman TR800 Instruction Manual

Please Note The following recipes were created using the "Basic Bread" setting.
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Basic White/French Bread
Makes a 1-1/2lb. loaf
1-1/8 cup warm water
1-1/2 Tbl. vegetableoil (optional)
3 cups allpurpose flour
1-1/2 tsp. salt
2 tsp. active dry yeast
Add all ingredients to bread pan in the order given.
Makes a 2 lb. loaf
1-1/2 cup warm water
2 Tbl. vegetableoil (optional)
4 cups allpurpose flour
1-1/2tsp. salt
2-1/2 tsp. activedry yeast
Egg Bread
Makes a 1-I./2 lb. loaf
2/3 cup warm water
1-1/2 Tbl. vegetableoil
2 eggs
3 cups allpurpose flour
2 tsp. sugar
1-1/2 tsp. yeast
Add all ingredients to bread pan in the order given.
Variation:
Makes a 2 lb. loaf
1 cup warm water
2 Tbl. vegetableoil
2 eggsplus enough water to make 1/2 cup
4-1/4 cups all
purpose
flour
1 Tbl. sugar
2 tsp. yeast
Brioche (Rich White Bread)
Use the eggbread recipewith the followingsubstitutions:
• Replacethe water with milk
• Increase the oil (or usebutter) to 2 Tbl. for 1-1/2 lb.loaf, and 3Tbl. for the 2 lb. loaf.
• Increase the sugar to 2 Tbl. for 1-1/2lb. loaf, and 3 Tbl. forthe 2lb. loaf.
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