French Bread; Italian Herb Bread - West Bend L5141 User Manual

Crusty on the outside, chewy on the inside. Just the way it should be!
1 Pound Loaf
7 ounces (¾ cup + 2 Tbsp.)
1 tablespoon
2½ cups
1 teaspoon
¾ teaspoon
1 teaspoon
---or---
¾ teaspoon
TIP: For thicker, chewier crust, use medium or dark crust color setting.
FOLLOW THESE INSTRUCTIONS FOR FRENCH BREAD AND ITALIAN HERB BREAD
BREAD SELECT SETTING TO USE:
basic/specialty
Add liquid ingredients and butter to pan.
Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the
corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for recommended bread select setting and desired crust color. Program time delay if being used. Turn bread maker on. When
done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.
Grated Parmesan cheese and Italian seasoning add a little zing to Italian bread. Serve as a warm loaf with your favorite Italian dish, or
slice it thick, butter and toast or grill to brown.
1 Pound Loaf
6 ounces (¾ cup)
1 tablespoon
2 cups
1 tablespoon
1 tablespoon
1 tablespoon
1½ teaspoons
1 teaspoon
1¼ teaspoons
---or---
¾ teaspoon
TIP: For thicker, chewier crust, use medium or dark crust color setting.

FRENCH BREAD

INGREDIENTS
WATER 75-85°F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
---or---
BREAD MACHINE/
FAST RISE YEAST

ITALIAN HERB BREAD

INGREDIENTS
WATER, 75-85°F
BUTTER or MARGARINE
BREAD FLOUR
GRATED PARMESAN CHEESE
DRY MILK
SUGAR
ITALIAN SEASONING
SALT
ACTIVE DRY YEAST
---or---
BREAD MACHINE/
FAST RISE YEAST
1½ Pound Loaf
9½ ounces (1 cup + 3 Tbsp.)
1 tablespoon
3½ cups
1½ teaspoons
1¼ teaspoons
2 teaspoons
---or---
1½ teaspoons
1½ Pound Loaf
9 ounces (1 cup + 2 Tbsp.)
2 tablespoons
3 cups
3 tablespoons
1 tablespoon
1 tablespoon
2 teaspoons
1½ teaspoons
2 teaspoons
---or---
1½ teaspoons
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