Toastmaster WBYBM1 manual French Bread Dough, Variations

Breadmaker Owner’s Manual

French Bread Dough

Select Dough cycle.

water 80º F/27º C

sugar

salt

bread flour

active dry yeast

Glaze:

water

salt

1 loaf

1-1⁄4 cups

1TBL

1 tsp

3-1⁄2 cups

1TBL

2TBL 1⁄2 tsp

Method

1.Place on a lightly floured surface. Roll into a large rectangle. Starting with the lon- gest side, roll up tightly, pressing the seams to seal and tapering each end.

2.Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 min- utes or until double in size.

3.With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients and brush the loaf generously. Bake in a conventional oven at 400º F/ 205º C for 20 to 25 minutes until golden brown.

Variations

French Onion Bread: Add 1⁄4 cup dehydrated onion to dough recipe and shape according to method above.

French Loaf: Instead of method 1, shape the dough into one large round ball. Continue methods 2 and 3 as above. Bake at 400º F/205º C 20 to 25 minutes or until done.

Tip: If desired, brush with glaze and sprinkle loaves before baking with one of the following: sesame seeds, poppy seeds, caraway seeds, or cracked wheat.

French Roll: Divide into 12 pieces. Pinch together the ends of each roll and taper slightly. Bake at 400º F/205º C for 15 to 20 minutes or until done.

French Twists: (use recipe above):

Method

1.Place on a lightly floured surface. Divide into 18 equal pieces. Roll into 14-inch long ropes.

2.Fold each rope in half and twist, starting at fold.

3.Place on a greased baking sheet and brush with 1/3 cup of melted butter. Cover and let rise in a warm place until double in size.

4.Brush with glaze and bake in a conventional oven at 400º F/205º C for 12 to 15 minutes or until done.

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