Use & Care Manual

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YOGURT WHOLE WHEAT BREAD
INGREDIENTS 1-LB. 1½-LB. 2-LB.
Plain nonfat yogurt
(80°F – 90°F) ½ cup ¾ cup 1 cup
Water (80°F – 90°F)
1
/3 cup ½ cup ½ cup
Vegetable oil 2 tsp. 1 tbsp. 1½ tbsp.
Maple syrup (not
pancake syrup) 1 tbsp. 1½ tbsp. 2 tbsp.
Salt 1 tsp. 1½ tsp. 2 tsp.
Whole wheat flour 1 cup 1¼ cups 1½ cups
Bread flour 1½ cups 2 cups 2½ cups
Bulgur wheat 1 tbsp. 1½ tbsp. 2 tbsp.
Bread machine yeast 1½ tsp. 2 tsp. 2¼ 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 WHOLE WHEAT. Choose loaf size and desired crust color.
Press the START/STOP 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
CLASSIC FRENCH BREAD
INGREDIENTS 1-LB. 1½-LB. 2-LB.
Water (80°F – 90°F) 1 cup+ 1 tbsp. 1¼ cups 1¼ cups
Sugar 2 tsp. 1 tbsp. 1 tbsp.
Salt 1 tsp. 1¼ tsp. 1½ tsp.
Bread flour 3¼ cups 3
2
/3 cups 4 cups
Bread machine yeast 1 tsp. 1½ tsp. 1½ 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/STOP 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
WHolE
WHEaT