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Cheddar Bacon Bread; French Bread - Kenmore Easy Baking Recipe & Instruction Booklet

Bread machine with multi-logic
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CHEDDAR
BACON BREAD
When
we set out to develop a cheese bread for the
Bread Machine, the decision was to go whole hog and use
bacon as well. What a dynamite
combo! If you're
watching
cholesterol,
this bread is not for you...well,
maybe one bite would be okay.
Add ingredients
in the order listed. Add only half of the
crumbled
bacon. Reserve remaining
bacon for second
kneading.
All ingredients
must be at room temperature.
1 3/4 teaspoons active dry yeast
3 cups bread flour
3/4 teaspoon salt
1 1/2 tablespoons granulatedsugar
5 to 6 slices bacon (crisp fried and crumbled,
divided in half)
1 1/2 tablespoons nonfat dry milk
1 1/2 cups shredded sharp cheddar cheese
1 cup plus 3 tablespoons plus I teaspoon water
[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. When Bakery beeps 10 times, 5 minutes
before the end of the second kneading,
add the other
half of crumbled
bacon. Bread will be ready in 4 hours
and 4 minutes.
FRENCH
BREAD
F/
/'!ave
you ever noticed that the French have a flair for
the finer things in life? This is especially true when it
comes to bread!
Add ingredients
in the order listed. All ingredients
must be at room temperature.
2 teaspoons active dry yeast
3 cups bread flour
1 1/2 teaspoons salt
2 teaspoons sugar
1 1/4 cups plus I tablespoon plus 1 teaspoon water
El Press SELECT for Multi-Logic
Program.
The Kneading
light will flash. Press VH or AM to program
2nd
Kneading
time of: 0 (1st Kneading and 1st Rising are
pre-programmed).
Press Multi-Logic
Program
again.
The Rising light will flash. Press VH or ZkM to program
2nd Rising time of: 0. Repeat this step Once again to
program
Baking time of: 0. Press Multi-Logic
Program
to lock in the new program
times. Press
START. Dough will be ready for hand shaping, rising
and baking in I hour and 15 minutes.
El Place dough on lightly floured surface. Cut dough into
halves. Roll each portion in a long rope and place in
trough
of a lightly greased, double-trough
baguette
pan (maximum
3-inch wide trough).
El Glaze each baguette
with egg white. Slash 5 times
diagonally with a very sharp knife or pair of scissors.
Place in a warm, draft-free spot to rise for 45 to 60
minutes
or until doubled.
El Glaze unslashed
portions
again with egg white and
bake in a 400°F preheated
oven for 25 to 30 minutes,
until deep brown.
18
Yeast Breads 19

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Choice easy baking