Waring CO900B manual French bread/rolls, To bake

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french bread/rolls

This very simple and versatile bread dough makes delicious homemade bread every time. This recipe also doubles easily.

Makes one 11⁄2-pound loaf, 2 small 8-inch baguettes, or twelve 2-ounce rolls

11⁄4 teaspoons active dry yeast

1cup warm water (110°F) pinch granulated sugar

1pound unbleached, all-purpose flour 1⁄2 teaspoon kosher salt

1large egg

1tablespoons water cooking spray

Proof yeast in warm water and sugar and leave to foam, about 5 minutes.

Place flour and salt in the work bowl of a food processor fitted with a dough blade. Process for 5 seconds.

With the machine running, pour the water and yeast mix- ture through the feed tube. If the dough still seems dry, add 1⁄4 cup of water at a time, watching the dough after each addition. The dough is of adequate consistency once a ball forms. Keep machine running for about 2 minutes to knead the dough. Turn the dough out into a plastic, sealable bag and either leave in a warm place to rise or refrigerate to use the next day. If leaving out to rise, allow an hour for dough to rise, punch down and allow to rise again for another hour before baking. If using directly from the refrigerator, allow to come to room temperature, punch down and allow to rise for another half-hour.

To bake:

Preheat oven to 400°F on convection bake. In a small bowl whisk together egg and water.

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