∙ 34 ∙
∙ 35 ∙
Ingredients:
1 cup
1 tbsp
11/2 tbsp
11/4 tsp
3 cups
1 tsp
2/
3
cup
2 tsp
1 tbsp sugar
1/2 + 1/
8
tsp
2 cups
1 tsp
water, room temperature (70°F)
olive oil
sugar
kosher salt
bread flour or
unbleached all-purpose flour
active dry yeast
FRENCH
Bread
WHOLE WHEAT
Bread
Directions:
1.
Place all the ingredients, in the order listed, into the bread pan fitted with the Kneading Blade.
Click the Bread Pan in place in the Bread Maker.
2.
Plug in the Bread Maker. Press the MENU button to select
French Bread
, COLOR:
Medium
,
LOAF SIZE:
1 lb. or 1.5 lb
. Press
START/STOP
to begin the bread-making process.
3.
At 8-10 minutes into the knead cycle, check the dough. It should feel tacky but not cling to your
fingers. If it feels dry or hard, add water, 1 tsp at a time; if very sticky, add flour 1 tbsp at a time.
4.
When 10 beeps sound the end of the second rise check the dough. If doubled in size, press a
finger into the dough near a corner. If it springs back, it needs more rising. Check again in
15-20 minutes. If the indentation holds and more than 15 minutes remain until baking starts,
gently pull the dough away from the sides of the Pan to deflate it by a third.
5.
When the cycle is complete, remove the Bread Pan from the machine. Transfer the bread to a wire
rack to cool completely before slicing. Unplug the Bread Maker.
TIP
: The milder taste of olive oil is recommended for this bread.
Directions:
1.
Place all the ingredients, in the order listed, into the bread pan fitted with the Kneading Blade.
Click the Bread Pan in place in the Bread Maker.
2.
Plug in the Bread Maker. Press the MENU button to select
Whole Wheat
, COLOR:
Medium
,
LOAF SIZE:
1 lb. or 1.5 lb
. Press
START/STOP
to begin the bread-making process.
3.
At 8 to10 minutes into the knead cycle, check the dough. It should feel tacky but not cling to your
fingers. If it feels dry or hard, add water, 1 tsp at a time; if very sticky, add flour 1 Tbsp at a time.
4.
When 10 beeps sound the end of the second rise check the dough. If doubled in size, press a
finger into the dough near a corner. If it springs back, it needs more rising. Check again in
15-20 minutes. If the indentation holds and more than 15 minutes remain until baking starts,
gently pull the dough away from the sides of the Pan to deflate it by a third.
5.
When the Bread Maker cycle is complete, remove the Bread Pan from the machine.
Transfer the bread to a wire rack to cool completely before slicing. Unplug Bread Maker.
TIP
: For a more tender crumb and lighter flavor, use stone-ground whole wheat flour.
1 lb
1.5 lb
Ingredients:
1 cup + 2 tbsp
1 tbsp
1 tbsp
1 tsp
11/2 cups
11/2 cups
1/4 cup
1 tsp
3/4 cup
1 tbsp
2 tsp sugar
3/4 tsp
1 cup
1 cup
3 tbsp
1 tsp
water, room temperature (70°F)
unsalted butter, at room temperature
sugar
kosher salt
whole wheat flour
bread flour or unbleached all-purpose flour
nonfat dry milk powder
active dry yeast
1 lb
1.5 lb
