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1 lb. loaf 1 1/2 lb. loaf
2/3 c. water, 80 degrees 1 c. plus 1 Tbs. water, 80 degrees
1 3/4 c. bread flour 2 1/4 c. bread flour
2 tsp. dry milk 1 Tbs. dry milk
2 tsp. sugar 1 Tbs. sugar
1 tsp. salt 1 1/2 tsp. salt
1 Tbs. grated parmesan cheese 2 Tbs. grated parmesan cheese
1 1/2 tsp. Italian seasoning 2 tsp. Italian seasoning
1 1/2 Tbs. margarine (cut into 4 pieces) 2 Tbs. margarine (cut into 4 pieces)
1 1/4 tsp. active dry yeast 1 1/2 tsp. active dry yeast
OR
3/4 tsp. fast rise yeast 1 tsp. fast rise yeast
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BREAD SELECTION- French
Add water to bread pan. Add bread flour, dry milk, sugar, salt, Parmesan cheese and Italian seasoning to pan. Tap pan to settle dry ingredients, then level dry ingredients, pushing some of the flour mixture into the corners. Place a piece of butter into each corner of pan on top of dry ingredients. Make a slight well in center of dry ingredients and add the yeast. Place bread pan in chamber, twist to lock pan in place and close cover. Program Bread select for French, and program your bread maker.
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