White Wheat Bread
1 lb. 2 lb.
Water (100˚-115˚F/43˚-46˚C) 3/4 cup + 3 tablespoons 1-1/2 cups + 3 tablespoons
Oil 1 tablespoon 3 tablespoons
Sugar 3 tablespoons 1/4 cup
Salt 1 teaspoon 2 teaspoons
Dry Milk 1 tablespoon 2 tablespoons
Bread Flour 1-3/4 cups 3-1/2 cups
Wholewheat Flour 1/2 cup 1/2 cup
Super Rapid Type Yeast 4-1/2 teaspoons 6 teaspoons
PROGRAM 7 7
French Bread
1 lb. 2 lb.
Water (100˚-115˚F/43˚-46˚C) 3/4 cup + 3 tablespoons 1-1/2 cups + 2 tablespoons
Oil 1 teaspoon 1-1/2 teaspoons
Sugar 2-1/2 teaspoons 1-1/2 tablespoons
Salt 3/4 teaspoons 1-1/2 teaspoons
Bread Flour 2-1/4 cups 4-1/3 cups
Super Rapid Type Yeast 3-1/2 teaspoons 6 teaspoons
PROGRAM 7 7
Italian Bread
1 lb. 2 lb.
Water (100˚-115˚F/43˚-46˚C) 1 cup + 1 tablespoon 1-1/2 cups + 1 tablespoon
Oil 4 teaspoons 2 tablespoons
Sugar 2 tablespoons 1/4 cup
Salt 1 teaspoon 2 teaspoons
Dry Milk 1 tablespoon 2 tablespoons
Dried Italian Seasoning 1-1/2 teaspoons 1 tablespoon
Bread Flour 2-1/4 cup 4 cups
Super Rapid Type Yeast 4-1/2 teaspoons 6-3/4 teaspoons
PROGRAM 7 7
18
SUPER RAPID BREAD RECIPES (CONTINUED)
