26
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, 75-85
°°°°
F
1 tablespoon
BUTTER or MARGARINE
3 cups
BREAD FLOUR
1-1/2 teaspoons
SUGAR
1-1/4 teaspoon
SALT
2 teaspoons
ACTIVE DRY YEAST
- or -
- or -
1-1/2 teaspoons
BREAD MACHINE/
FAST RISE YEAST
1
EGG WHITE, slightly beaten
1 teaspoons
WATER
POPPY or SESAME SEEDS
for garnish
SELECT SETTING TO USE:
5.
Roll dough into a rectangular, about 15 x 10 inches.
dough
(9)
Roll dough up tightly on long side, seal and taper ends.
Place seam side down on greased baking sheet sprinkled
1.
Add water and butter to pan.
with cornmeal. Cover and let rise in warm, draft- free place
for 45 to 55 minutes or until nearly double in size. With sharp
2.
Add bread flour, sugar and salt to pan.
knife, make 3 or 4 1/4-inch deep diagonal cuts on top of loaf.
level ingredients, pushing some of the
Combine egg white with water and brush mixture on top of loaf.
mixture into corners.
Spring with poppy or sesame seeds if desired or leave plain.
3.
Make a well in center of dry ingredients:
6.
Bake in preheated 375
°
F oven for 20 to 25 minutes or until golden
add yeast. Lock pan into bread maker.
brown. Cool slightly before slicing.
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.
QUICK BREAD SETTING
•
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 6-minute premix, scrape sides of pan with a rubber scraper to clean off any flour residue, otherwise a flour ring would be
left. Do not turn bread maker off or unlock or remove pan to scrape sides while machine is mixing.
•
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.
