Basic White/F Rench Bread; Jalapeno Bread; White Sourdough Starter; White Sourdough Bread - Breadman TR875 Instruction Manual & Recipe Manual

BASIC WHITE BREAD RECIPES
We suggest starting your bread making with this Basic White/French Bread Recipe. Follow the
steps previously outlined in this Instruction Manual. These steps have been written to eliminate
the most common errors in Bread Maker baking and may be helpful for any recipe.
The BASIC cycle is used for breads that primarily use white flour, although some recipes may
include small amounts of whole wheat flour. Press the MENU Button until 1 (BASIC BREAD)
appears in the Display Window.
The RAPID cycle works only for BASIC, FRENCH, WHOLE WHEAT, and SWEET breads and
decreases the time for making your favorite bread by approximately an hour. Choose a recipe, then
simply add the amount of yeast listed for the RAPID cycle. The bread may be shorter and denser.
Press the COLOR Button until RAPID is selected on the bottom right of the Display Window.

BASIC WHITE/F RENCH BREAD

Ingredients:
Water, 80°F/27°C
Vegetable Oil (optional)
Sugar
Salt
Bread Flour
Active Dry Yeast
Select BASIC cycle
Select RAPID BASIC cycle
Active Dry Yeast

JAlAPENO BREAD

Ingredients:
Water, 80°F/27°C
Oil
Canned Whole Kernel Corn, drained
Jalapeno Peppers, well drained
Sugar
Salt
Bread Flour
Corn Meal
Fresh Cilantro, chopped
Active Dry Yeast
Select BASIC cycle
Select RAPID BASIC cycle
Active Dry Yeast
1.5 LB 2 LB
1-1/8 cup 1-1/2 cup
1-1/2 TBL 2 TBL
1/2 TBL 1 TBL
1-1/2 tsp 1-1/2 tsp
3 cups 4 cups
2 tsp 2-1/2 tsp
2-1/2 tsp 2-3/4 tsp
1.5 LB 2 LB
3/4 cup 1 cup
2-1/2 TBL 3 TBL
3/4 cup 1 cup
3 TBL 1/4 cup
2 TBL 2-1/2 TBL
1 tsp 1-3/4 tsp
3 cups 4 cups
1/2 cup 2/3 cup
1 TBL 4 tsp
2 tsp 2-1/4 tsp
2-3/4 tsp 1 TBL
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WHITE SOURDOUGH STARTER

Ingredients:
Active Dry Yeast
Water, 110°F/43°C
Bread Flour
Sugar
In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour
and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining
lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand
in warm place for 5 days, stirring 3 times a day. The starter will "rise and fall" during the
fermentation period and become thinner as it stands. A temperature of 80°F/27°C is best for the
sour flavor to develop. An ideal place is on the counter next to your range. When the starter
is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be
used for baking or placed in the refrigerator to use later, cover loosely.
To use starter, measure the amount specified in the recipe. After refrigeration, let container of
starter come to room temperature before measuring – about 4 hours. If baking in the morning,
leave the starter out overnight.
Replenish with 1 cup flour, 2/3 cup water, (110°F/43°C) and 1 teaspoon sugar. Stir until blended;
some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or
overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store.
Stir in 1 teaspoon sugar to keep active if the starter is not used every week.

WHITE SOURDOUGH BREAD

Ingredients:
Water, 80°F/27°C
Starter*
Sugar
Salt
Bread Flour
Active Dry Yeast
Select BASIC cycle
Select RAPID BASIC cycle
Active Dry Yeast
*Only use White Sourdough Starter recipe above.
2-1/4 tsp
2 cups
3-1/2 cups
1 TBL
1.5 LB 2 LB
3/4 cup 3/4 cup + 1 TBL
1 cup 1-1/4 cups
1 TBL 4 tsp
1-1/2 tsp 2 tsp
3 cups 4 cups
2 tsp 2-1/4 tsp
2-3/4 tsp 1 TBL + 1/2 tsp
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