French Breads - Oster Bread & Dough Maker Owner's Manual

French Bread Recipes
Classic French Bread
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
2 teaspoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Quick Sourdough Bread
Do not use the delay bake option for this recipe.
Large Loaf (1 1/2 pounds)
1/2 cup plain nonfat yogurt
2/3 cup water
1 tablespoon lemon juice
1 tablespoon margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Press SELECT until the number "7" is displayed indicating French bread cycle.
5.Press START. Bread will be done baking in the number of hours indicated.
Small Loaf (1 pound)
3/4 cup water
1 teaspoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
2 teaspoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
1/3 cup plain nonfat yogurt
1/2 cup water
2 teaspoons lemon juice
2 teaspoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
2 teaspoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
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