Related Manuals for Williams-Sonoma Grande Cuisine WS 0401
Summary of Contents for Williams-Sonoma Grande Cuisine WS 0401
- Page 1 Williams-Sonoma Grande Cuisine Bread Machine Model WS 0401 Instruction Manual & Recipes...
- Page 2 Concerning Ingredient Measurements... Unless otherwise noted elsewhere in this manual, all measurements contained herein have been recorded using the SI, or International System of Units. This fact bears mentioning and here is one such example as to why: One (1) SI tablespoon measures 15ml but one (1) Australian tablespoon measures 20ml. SI Measurements are as follows: Capacities: 1 Liquid Cup = 250ml...
- Page 3 For Best Results... White Flour: When using white flour select nothing less than unbleached white flour containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs ambient humidity quickly, hindering it from blending with liquids during the initial mixing phase so always be certain to store your flour in a well-burped freezer bag.
- Page 4 Knowing Your Breadmaker’s Loaf Capacity: Knowing your breadmaker’s loaf capacity will enable you to find recipes of any variety on the Internet for free. It will also keep you from adding too much ingredients which could cause dough to over-rise and spill onto the heating element. ...
- Page 41 Additional Tips & Hints For Using Your Breadmaker olden ules to uccessFul read akinG • Measure the ingredients accurately with correct measuring cups and spoons. • Add ingredients to the bread pan in the order listed: liquid ingredients first, followed by the butter, then the dry ingredients, and lastly the yeast in the center of the dry ingredients.
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Page 42: Table Of Contents
Ta b l e o f C o n t e n t s White Potato Applesauce Oatmeal Bread Potato Chive Bread ......................Bran Bread Potato Bread ..............................Country White Bread ............English Muffin Bread ............French Bread ................ -
Page 43: White
W h i t e A p p l e s a u c e O at m e a l B r e a d A great tasting all-purpose bread. Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½... -
Page 44: Country White Bread
C o u n t r y Wh i t e B r e a d This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love. Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½... -
Page 45: French Bread
F r e n c h B r e a d Crusty on the outside, chewy on the inside. Just the way it should be! Menu Selection : French INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Water, 80°... -
Page 46: Oatmeal Bread
O at m e a l B r e a d A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender. Use old-fashioned or quick cooking oats, not instant oatmeal. Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf... -
Page 47: Yogurt Bread
Yo g u r t B r e a d The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread. Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½... -
Page 48: Whole Wheat
W h o l e W h e a t 1 0 0 % Wh o l e Wh e at B r e a d A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. -
Page 49: Buttermilk Wheat Bread
B u t t e r m i l k Wh e at B r e a d A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches. Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 ½... -
Page 50: Cracked Wheat Bread
C r a c k e d Wh e at B r e a d The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber. A light, yet hearty and satisfying bread. Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 ½... -
Page 51: Multi-Grain French
M u lt i - G r a i n F r e n c h Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn. Menu Selection : French INGREDIENTS 1 Pound Loaf... -
Page 52: Shredded Wheat Bread
S h r e d d e d Wh e at B r e a d Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough. Well worth a try if you have some cereal on hand. -
Page 53: Wheat Barley Bread
Wh e at B a r l e y B r e a d Bread flour, whole wheat flour and barley flakes create a great sandwich bread. Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80°... -
Page 54: Wheat Bran Bread
Wh e at B r a n B r e a d This bread includes unprocessed wheat bran for higher nutritional value, plus it’s sweetened with honey. Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80°... -
Page 55: Whole Wheat Oat Bran Bread
Wh o l e Wh e at O at B r a n B r e a d A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture. Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf... -
Page 56: Herb
H e r b D i l l B r e a d A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner. Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½... -
Page 57: Garlic Bread
G a r l i c B r e a d Delightful aroma. Serve warm with your favorite Italian pasta dish. Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Water, 80° F 6 fl oz (¾... -
Page 58: Italian Herb Bread
I t a l i a n H e r b B r e a d Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick, butter and toast or grill to brown. -
Page 59: Potato
P o t a t o P o t at o C h i v e B r e a d A fun variation of Potato Bread adding more flavor to go with your favorite soups and more. Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½... -
Page 60: Classic Rye Bread
R y e B r e a d C l a s s i c R y e B r e a d C l a s s i c R y e B r e a d A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure. Menu Selection : Basic, Dark or Super Rapid INGREDIENTS 1 Pound Loaf... -
Page 61: Tomato Basil Rye Bread
To m at o B a s i l R y e B r e a d A great bread to serve with soups and salads. Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80°... -
Page 62: Sourdough
S o u r d o u g h S o u r d o u g h B r e a d Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it. Share with friends. -
Page 63: Sweet Bread
S w e e t B r e a d A p r i c o t A l m o n d B r e a d Apricots and almonds turn this bread into a delightful breakfast bread. It’s even great for lunch with a salad. Do not add more apricots than recommended as the consistency of the dough will be affected. -
Page 64: Boston Brown Bread
B o s t o n B r o w n B r e a d This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds. Menu Selection : Sweet Bread or Brown Bread INGREDIENTS 1 Pound Loaf 1 ½... -
Page 65: Cinnamon Oatmeal Raisin Bread
C i n n a m o n O at m e a l R a i s i n B r e a d A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal. Menu Selection : Sweet INGREDIENTS 1 Pound Loaf... -
Page 66: Oatmeal Maple Pecan Bread
O at m e a l M a p l e P e c a n B r e a d A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal. Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf... -
Page 67: Panettone
P a n e t t o n e This recipe originated in Italy where it is still a favorite holiday fruit bread. Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Water, 80° F 4 fl oz (½... -
Page 68: Raisin Bread
R a i s i n B r e a d An absolutely delightful way to start the day! Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Water, 80° F 7 fl oz (¾... -
Page 69: Stollen Bread
S t o l l e n B r e a d This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing. Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf... -
Page 70: Cheese Bread
V a r i e t y C h e e s e B r e a d A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is frozen when added at the alert for best results. Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf... -
Page 71: Egg Bread
E g g B r e a d Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk. Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf Milk 5 ½... -
Page 72: Swiss Jalapeño Beer Bread
S w i s s J a l a p e ñ o B e e r B r e a d If you like jalapeños, you’ll love this recipe! Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 ½... - Page 93 RECIPE Rich Country Buttermilk Bread 1 lb. 1-1/2 lbs. 2 lbs. Non Fat Buttermilk 3/4 cup 1 cup + 2 Tbl. 1-1/2 cups Unbleached Bread Flour 2-1/2 cups 3-1/4 cups 4-1/4 cups Sea Salt 1 tsp. 1-1/2 tsp. 2 tsp. Butter or Canola Oil 2 Tbl.
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