35.
BASIC BREAD RECIPES (CONTINUED)
French Bread
1 lb.
water 80˚F/27˚C p cup + 2 TBL
oil 1 TBL
sugar 1 TBL
salt 1 tsp
bread flour 24 cups
Red Star
®
active dry yeast 14 tsp
Use Basic mode and 3 French menu or Regular Dough mode and 2 Dough menu for
hand shaping
1. Place dough on a lightly floured surface. Let dough
rest for 5 minutes.
2. Cut dough into halves. Roll each portion into a long
rope and place in trough of a lightly greased, double
trough baguette pan (maximum 3-inch wide trough)
or on a lightly greased cookie sheet.
3. Glaze each baguette with white egg. Slash 5 times
diagonally with a very sharp knife or pair of scissors.
Place in a warm, draft-free spot to rise until doubled
in size, about 45 to 60 minutes.
4. Glaze unslashed portions again with egg white. Bake
in preheated 400˚F/295˚C oven for 25 to 30 minutes
or until deep brown.
French Variation Bread
1 lb.
water 80˚F/27˚C p cup + 2 TBL
sugar 1 TBL
salt 1 tsp
bread flour 24 cups
Red Star
®
active dry yeast 14 tsp
Use Basic mode and 2 French menu
Hand Shaping
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