Black & Decker B2500C - Manuel (Page 20)

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FRENCH BREAD
Ingredients 1.0 lb. 1½ lb. 2.0 lb.
Water (80°F/27°C) ¾ cup + 2 tbsp. 1 cup + 2 tbsp. 1½ cups
Oil 1 tbsp. 1½ tbsp. 2 tbsp.
Sugar 1 tbsp. 1½ tbsp. 2 tbsp.
Salt 1 tsp. 1½ tsp. 2 tsp.
Bread flour 2¼ cups 3½ cups 4 cups
Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.
Select French Course
Select Rapid French
Course
Active dry yeast
2 tsp. 2½ tsp. 2¾ tsp.
ITALIAN HERB BREAD
Ingredients 1.0 lb. 1½ lb. 2.0 lb.
Water (80°F/27°C) ¾ cup + 2 tbsp. 1 cup + 1 tbsp.
1¼ cups
+ 2 tbsp.
Oil 1½ tbsp. 2 tbsp. 3 tbsp.
Sugar 1 tbsp. 2 tbsp. 3 tbsp.
Salt 1 tsp. 1½ tsp. 2 tsp.
Dry milk 1 tbsp. 2 tbsp. 3 tbsp.
Bread flour 2¼ cups 3 cups 4 cups
Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.
Select French Course
Select Rapid French
Course
Active dry yeast
2 tsp. 2½ tsp. 2¾ tsp.
HEARTY NUT BREAD
Ingredients 1.0 lb. 1½ lb.
2.0
lb.
Water (80°F/27°C) 1 cup 1¼ cups
1 cup
+ 7
tbsp.
Oil 2 tsp. 1 tbsp.
1½
tbsp.
Molasses 3 tbsp. ¼ cup
1 /
3
cup
Salt 1 tsp. 1½ tsp. 2 tsp.
Dry oatmeal, quick or
regular
1 /
3
cup ½ cup
2 /
3
cup
Whole wheat flour 2 /
3
cup 1 cup
1 1 /
3
cups
Bread flour 1 1 /
3
cups 2 cups
2 2 /
3
cups
Walnuts, chopped 2 /
3
cup ¾ cup 1 cup
Active dry yeast 1½ tsp. 2 tsp.
2¼
tsp.
Select Whole Wheat
Course
Select Rapid Whole
Wheat Course
Active dry yeast 2 tsp. 2½ tsp.
2¾
tsp.