TRADITIONAL FRENCH BREAD
Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf.
| INGREDIENTS | |
9 ounces (1 cup + 2 Tbsp.) |
| WATER, |
1 tablespoon |
| BUTTER or MARGARINE |
3 cups |
| BREAD FLOUR |
| SUGAR | |
| SALT | |
2 teaspoons |
| ACTIVE DRY YEAST |
- or - |
| - or - |
| BREAD MACHINE/ | |
|
| FAST RISE YEAST |
1 |
| EGG WHITE, slightly beaten |
1 teaspoons |
| WATER |
|
| POPPY or SESAME SEEDS |
|
| for garnish |
SELECT SETTING TO USE: dough (9)
1.Add water and butter to pan.
2.Add bread flour, sugar and salt to pan. level ingredients, pushing some of the mixture into corners.
3.Make a well in center of dry ingredients: add yeast. Lock pan into bread maker.
4.Program for dough. Program for timer. if being used pan from bread maker. When done unlock pan from bread maker. Place dough on floured surface. Let rest 15 minutes.
5.Roll dough into a rectangular, about 15 x 10 inches. Roll dough up tightly on long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft- free place for 45 to 55 minutes or until nearly double in size. With sharp knife, make 3 or 4
6.Bake in preheated 375° F oven for 20 to 25 minutes or until golden brown. Cool slightly before slicing.
QUICK BREAD SETTING
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The recipes in this section can be made at the quick bread setting. This setting is unique as it simply mixes the ingredients for twenty
(20)minutes, then immediately goes into the bake cycle. No yeast is used in these breads, therefore, no rise periods are needed. Never attempt to make quick breads at a setting other than quick bread as poor results will be obtained.
Scratch recipes and packaged quick bread mixes can be prepared, plus you can adapt your own favorite quick bread recipes following the guidelines given in this section.
The timer should not be used with perishable ingredients which can spoil when left at room temperature for several hours. If bread maker is not turned off when bake cycle is completed, bread maker will automatically go into a 1 hour keep warm. Us all purpose flour, not bread flour, in these recipes for best results.
Always be sure to generously grease the inside of pan and knead bar with solid vegetable shortening to ensure good release of the bread after baking. If this is not done, the bread will stick. We do not recommend the use of vegetable cooking sprays to grease the pan as it can leave a residue which can cause future sticking problems.
Always use room temperature, softened butter or margarine to ensure even blending during the mix cycle. Also, cut the butter or margarine into small pieces for even blending. If using solid vegetable shortening, it too should be cut into small pieces for even blending. If refrigerated butter or margarine is used, it will not be blended into the mixture during the brief mix cycle.
Always beat egg(s) slightly before adding to pan to ensure thorough mixing.
After the
After the mix cycle is complete, the bread maker will go into the bake cycle for a total of 1 hour, 30 minutes to accommodate the different types of quick breads that can be made. The time will count down in display so you always know how much time remains in the bake cycle.
After bread is done, turn bread maker off, unlock pan and remove with oven mitts. Allow pan containing bread to cool on rack for time directed before removing. If not allowed to cool in pan, bread will stick. You may wish to run a smooth edged spatula around the edge of bread before removing to ensure complete release. After bread is removed from pan, allow to cool before slicing.
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