Use & Care Manual

31
SUNDRIED TOMATO
PARMESAN BREAD
INGREDIENTS 1½-LB. 2-LB.
Water (80°F – 90°F) 1 cup 1¼ cups
Olive oil 3 tbsp. ¼ cup
Grated Parmesan
cheese
1
/3 cup ½ cup
Sundried tomatoes,
fi nely chopped
¼ cup
1
/3 cup
Italian parsley, chopped 2 tbsp. 3 tbsp.
Garlic pepper ¼ tsp. ½ tsp.
Salt 1 tsp. 1¼ tsp.
Bread fl our 3 cups 3¾ cups
Bread machine yeast 1¼ tsp. 2 tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select FRENCH. Choose loaf size and desired crust color.
Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES 1 LOAF
FRENCH
FRENCH