Breadman Bead Maker Manual
26
27
olIVe RosemaRY fRenCh bRead
note: For 1-lb. loaf recipe, please refer to page 99.
InGRedIenTs
1½-lb.
2-lb.
2½-lb.
Water (80°F – 90°F)
1½ cups
1
2.
/
3
cups
2. cups
Olive oil
2. tsp.
1 tbsp.
1½ tbsp.
Rosemary garlic
seasoning blend
1½ tsp.
2. tsp.
2. tsp.
Dried rosemary, crushed ¾ tsp.
1 tsp.
1 tsp.
Sugar
¾ tsp.
1 tsp.
2. tsp.
Salt
1 tsp.
1½ tsp.
2. tsp.
Bread flour
2.½ cups
3 cups
3½ cups
Whole wheat flour
1 cup
1¼ cups
1½ cups
Bread machine yeast
1½ tsp.
2. tsp.
2.¼ tsp.
Kalamata olives, well
drained and chopped
¾ cup
1 cup
1¼ cup
1. Measure ingredients, except olives, 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. At “add ingredient” beep, add olives directly into the bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
5. The complete signal will sound when bread is done.
6. 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.)
7. Allow bread to cool on a wire rack until ready to serve
(at least 2.0 minutes).
makes 1 loaf
ITalIan semolIna bRead
InGRedIenTs
1½-lb.
2-lb.
Water (80°F – 90°F)
1¼ cups
1½ cups
Olive Oil
2. tbsp.
3 tbsp.
Salt
1 tsp.
1¼ tsp.
Bread flour
3 cups
3¾ cups
Semolina flour
¾ cup
1 cup
Bread machine yeast
1½ tsp.
2. tsp.
Toasted pine nuts
½ cup
½ cup
1. Measure ingredients, except pine nuts, into bread pan in the order
listed. Add pine nuts into automatic fruit & nut dispenser.
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
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 2.0 minutes).
makes 1 loaf
FRENCH
FRENCH