35
FOLLOW THESE INSTRUCTIONS FOR THE FOCACCIA RECIPE
BREAD SELECT SETTING TO USE: dough
1
. Add water and butter to pan.
2
. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to
settle dry ingredients, level ingredients, pushing some of the mixture
into the corners.
3
. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4.
Program for
dough
. Program
time delay
if being used. Start bread
maker. When done, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.
5
. Knead dough about 1 minute. Roll dough into a
rectangle to fit jellyroll pan or large cookie sheet, about
15x10 inches. Place on greased pan and press dough
evenly into pan forming an edge. Cover and let rise in
warm, draft-free place for 20 to 30 minutes until
slightly risen. With handle of wooden spoon, make
indentations in dough at every inch. Brush dough with
olive oil, then sprinkle with Parmesan cheese, rosemary
leaves and garlic salt.
6.
Bake in preheated 400° F oven for 15 minutes or
until golden brown. Cool slightly and cut into squares
for serving. Serve warm.
TRADITIONAL FRENCH BREAD
Bread Select Setting: dough
INGREDIENTS
Makes 1 large loaf
10 ounces (1¼ cups)
1 tablespoon
3½ cups
1½ teaspoons
1¼ teaspoons
2 teaspoons
- or –
1½ teaspoons
1
1 teaspoon
WATER, 80
°°°°
F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
EGG WHITE, slightly beaten
WATER
POPPY or SESAME SEEDS for garnish
FOLLOW THESE INSTRUCTIONS FOR THE TRADITIONAL FRENCH BREAD RECIPE ABOVE
BREAD SELECT SETTING TO USE: dough
1
. Add water and butter to pan.
2
. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to
settle dry ingredients, level ingredients, pushing some of the mixture
into the corners.
3
. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4.
Program for
dough
. Program
time delay
if being used. Start bread
maker. When done, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.
5
. Roll dough into a 15x12-inch rectangle. Roll up
tightly from 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 4¼-inch deep diagonal cuts on
top of loaf. Combine egg white with water and brush
mixture on to0p of loaf. Sprinkle with poppy or sesame
seeds if desired or leave plain.
6.
Bake in preheated 400° F oven for 45 minutes or
until golden brown. Cool slightly before slicing.
CROISSANTS
Bread Select Setting: dough
INGREDIENTS
Makes 18 medium size croissants
8 ounces (1 cup)
3 tablespoons
3 cups
2 tablespoons
3 tablespoons
¼ teaspoons
3 teaspoons
- or –
2 teaspoons
¾ cup (1½ sticks)
1
WATER, 80
°°°°
F
BUTTER
BREAD FLOUR
DRY MILK
SUGAR
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
COLD BUTTER, sliced thin
EGG WHITE, slightly beaten
