Breadman Stainless Steel Convection Bread Maker, TR2700 French Bread Dough, Glaze, Variations

FRENCH BREAD DOUGH

Ingredients	1.5 lb.
	1 loaf
Water (80°F/27°C)	1¼ cups
Sugar	1 tbsp.
Salt	1½ tsp.
Bread flour	3½ cups
Active dry yeast	2 tsp.
Select Dough Course
Glaze:
Water	2 tbsp.
Salt	½ tsp.

Method 1: Place on lightly floured surface. Roll into large rectangle. Starting with longest side, roll up tightly, pressing seams to seal and tapering each end.

Method 2: Place loaf on greased baking sheet, cover and let rise in a warm place 40 minutes or until doubled in size.

Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine glaze

ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25 minutes until golden brown.

Variations:

French Onion Bread: Add ¼ cup dehydrated onion to dough and shape according Method 1 described above.

French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and 3 above.

French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together ends of each roll and taper slightly. Place rolls on greased baking sheet; cover and let rise in warm place 25 – 30 minutes or until doubled in size. Bake at

400ºF/205ºC for 15 – 20 minutes or until golden brown.

French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes. Fold each rope in half and twist, starting at fold. Place on greased baking sheet and brush with 1/3 cup melted butter. Cover and let rise in a warm place 25

–30 minutes or until doubled in size. Brush with glaze and bake at 400ºF/205ºC for 12 – 15 minutes or until golden brown.

67