Ingredients:
For large 2-pound loaf
• 1 1/2 cup lukewarm water
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 2 teaspoons active dry yeast or instant yeast
For medium 1 1/2- pound loaf
• 1 1/4 cup lukewarm water
• 1 1/4 teaspoons salt
• 3 1/4 cups bread flour
• 1 3/4 teaspoons active dry yeast or instant yeast
For small 1- pound loaf
• 1 cup + 1 TB spoon lukewarm water
• 3/4 teaspoons salt
• 2¼ cups + 2 tablespoons bread flour
• 1½ teaspoons active dry yeast or instant yeast
Directions:
• Place all ingredients, in the order listed, into the bread pan fitted with the kneading
paddle.
• Secure the bread pan in the Automatic Bread Maker.
• Press loaf size and crust color to select both size and crust preference.
• Press the menu button to select the French/Italian program.
• Press Start/Stop to mix, knead, rise, and bake.
• If desired, when paddle signal sounds remove dough and kneading paddle, reshape dough and replace in bread pan.
• When the cycle is complete, remove the bread pan from the machine and transfer bread to a wire rack to cool completely before slicing.|
• Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.
Can be made with Delay Start Timer.
