Cheddar Bacon Bread; French Bread - Kenmore Easy Baking Recipe & Instruction Booklet

CHEDDAR BACON BREAD
When we set out to develop a cheese bread for the
Bread Machine, the decision was to go whole hog and use
bacon as well. What a dynamite combo! If you're
watching cholesterol, this bread is not for you...well,
maybe one bite would be okay.
Add ingredients in the order listed. Add only half of the
crumbled bacon. Reserve remaining bacon for second
kneading. All ingredients must be at room temperature.
1 3/4 teaspoons active dry yeast
3 cups bread flour
3/4 teaspoon salt
1 1/2 tablespoons granulatedsugar
5 to 6 slices bacon (crisp fried and crumbled,
divided in half)
1 1/2 tablespoons nonfat dry milk
1 1/2 cups shredded sharp cheddar cheese
1 cup plus 3 tablespoons plus I teaspoon water
[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. When Bakery beeps 10 times, 5 minutes
before the end of the second kneading, add the other
half of crumbled bacon. Bread will be ready in 4 hours
and 4 minutes.
FRENCH BREAD
F/
/'!ave you ever noticed that the French have a flair for
the finer things in life? This is especially true when it
comes to bread!
Add ingredients in the order listed. All ingredients
must be at room temperature.
2 teaspoons active dry yeast
3 cups bread flour
1 1/2 teaspoons salt
2 teaspoons sugar
1 1/4 cups plus I tablespoon plus 1 teaspoon water
El Press SELECT for Multi-Logic Program. The Kneading
light will flash. Press VH or AM to program 2nd
Kneading time of: 0 (1st Kneading and 1st Rising are
pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or ZkM to program
2nd Rising time of: 0. Repeat this step Once again to
program Baking time of: 0. Press Multi-Logic
Program to lock in the new program times. Press
START. Dough will be ready for hand shaping, rising
and baking in I hour and 15 minutes.
El Place dough on lightly floured surface. Cut dough into
halves. Roll each portion in a long rope and place in
trough of a lightly greased, double-trough baguette
pan (maximum 3-inch wide trough).
El Glaze each baguette with egg white. Slash 5 times
diagonally with a very sharp knife or pair of scissors.
Place in a warm, draft-free spot to rise for 45 to 60
minutes or until doubled.
El Glaze unslashed portions again with egg white and
bake in a 400°F preheated oven for 25 to 30 minutes,
until deep brown.
18 Yeast Breads 19