Toastmaster 1186 - Page 44

(Italian Loaf, French Rolls and French Twists)
Method
1. Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side,
roll up tightly, pressing the seams to seal and tapering each end.
2. Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 minutes or
until double in size.
3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredi¬
ents. Brush the loaf generously. Bake at 400°F/205°C 20 to 25 minutes, or until done.
Variations
Italian Loaf: At method #1, shape the dough into one large round ball. Continue as above. Bake at
400°F/205°C 15 to 20 minutes or until done.
Tip: If desired, sprinkle loaves before baking with one of the following: sesame seeds,
poppy seeds, caraway seeds, or cracked wheat.
French Rolls: At method #1, divide into 12 pieces. Pinch the ends of each roll and taper slightly.
Continue as above. Bake at 400°F/205°C 15 to 20 minutes or until done.
French Twists: At method #1, divide into 18 equal pieces. Place on lightly floured surface and roll
dough into 14 inch 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 until double in size. Brush with glaze and bake at 400°F/205°C 12 to 15 minutes or until done.
-44 -