I have the Regal 2 lb. machine.
I find that I only need 1 to 1 1/4 tsp. of yeast. Also, only use cold or room temperature ingredients, not warm.
Light French Bread
1 1/4 cup + 1 Tbsp. water
1 Tbsp. butter
1 Tbsp. sugar
1 1/4 tsp. salt
3/4 Tbsp. olive oil
3 1/3 cup flour
1 1/4 tsp. yeast
Use the large light setting.
I find that I only need 1 to 1 1/4 tsp. of yeast. Also, only use cold or room temperature ingredients, not warm.
Light French Bread
1 1/4 cup + 1 Tbsp. water
1 Tbsp. butter
1 Tbsp. sugar
1 1/4 tsp. salt
3/4 Tbsp. olive oil
3 1/3 cup flour
1 1/4 tsp. yeast
Use the large light setting.
MsgID: 02521
Shared by: Sue, Windsor
In reply to: ISO: help-regal bread machine
Board: All Baking at Recipelink.com
Shared by: Sue, Windsor
In reply to: ISO: help-regal bread machine
Board: All Baking at Recipelink.com
- Read Replies (7)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: help-regal bread machine |
| stella | |
| 2 | Re: ISO help-regal bread machine |
| Jo/Az | |
| 3 | Re: ISO help-regal bread machine |
| Kathy D. | |
| 4 | off the wall ... |
| page | |
| 5 | Recipe(tried): Light French Bread (bread machine) |
| Sue, Windsor | |
| 6 | Re: ISO help-regal bread machine |
| stella | |
| 7 | Recipe(tried): A Good Loaf of Bread - Stella, USE this bread recipe! (bread machine) |
| Joyce R., Author | |
| 8 | Recipe(tried): Fix for sunken top on bread machine loaf |
| Patricia Williams, St. George, UT | |
ADVERTISEMENT
Random Recipes from:
Breads - Bread Machine
Breads - Bread Machine
- Herb Corn Bread (bread machine)
- Crescent Rolls (using egg yolk, bread machine dough cycle)
- Basic Sourdough Bread (BM)
- Italian Cheese and Herb Bread (bread machine)
- Causes and Fixes for Bread Baked in Bread Machine Collapsing
- Instruction Manuals and Recipes for West Bend Bread Machines
- Spelt bread for Panasonic bread machine
- How to knead dough in your Welbilt
- Hamburger or Hot Dog Buns (bread machine dough cycle)
- Jalapeno Cheese Bread and Jalapeno Bread (Bread Machine)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!