Dough
Water (80°F/27°C) 1V. cups
Sugar 1 tbsp
Salt 1 tsp
Bread Flour 3Vz cups
Active Dry Yeast 1 tbsp
Glaze :
--Water- 2-tbsp
Salt 112tsp
_.J
Method
1. Remove bread pan from the breadmaker, Attach the kneading blade on the shaft of the bread pan.
Place the dough ingredients into the bread pan.
2. Place the bread pan in the breadmaker; close the lid.
3. Select Dough Program.(Timer cannot be used with the Dough Program.) Press START.
4. When the beeper sounds 8 times, press STOP, Remove the dough from the bread pan and place
in a greased bowl, turning to coat evenly. Cover with plastic wrap and let the dough rest for 25
minutes.
5. Punch the dough down. On a lightly floured surface, using a rolling pin, roll the dough into a large
rectangle: Starting with the longest side, roll the dough up tightly, pressing the seams to seal; and
tapering each end slightly.
6. Place the loaf on a greased baking sheet. Cover loosely with plastic wrap. Let rise for 40 minutes.
Preheat the oven to 400°E
7. With a small sharp knife, cut three to four diagonal slashes across the top of the loaf. In a small
bowl, combine the glaze ingredients. Brush the loaf generously with the glaze. Bake at 400°F for
20 to 25 minutes, or until deep golden brown.
8. Cool on wire rack.
Makes 1 long French,stick.
Baguettes =Follow above, but divide the dough into two equal pieces(stage 5) and roll into 2 rectan-
gles. Continue as above. Bake at 400°F for 20 to 25 minutes.
Make 2 baguettes.
.Italian Loaf • At stage 5, shape the dough into one large round ball. Continue as above.
Bake at 400°F for 20 to 25 minutes.
Make 1 loaf.
Rolls= Follow instructions for baguettes. After rolling up, cut each loaf into 6 equal pieces. Pinch the
ends of each roll and taper slightly. Bake at 400°F for 15 to 20 minutes.
Make 12 rolls.
TIP." If desired, sprinkle glazed loaves before baking with one of the following:
Sesame seeds
Poppy seeds
Caraway seeds
Crackedwheat
Rye flakes
To Next Page
Loading...
