Bread Machine Easy French
Bread Electric book by Innovative Cooking Enterprises (Anchorage, AK)
Ingredients
1-1/2 cups warm Water
3-1/4 Bread Flour
1-1/2 Tbsp Sugar
1-1/2 tsp Salt
3 tsp active dry Yeast or 2 tsp fast rise Yeast
Instructions
Put all ingredients in machine and use regular cycle.
To develop the crisp crust, turn the machine off and reset it after the first knead cycle is complete.
Alan Notes
I haven't tried this yet.
Alternate - Hand Finished
Ingredients
1-1/4 cups warm Water
3-1/2 Bread Flour
3/4 tsp Salt
2 tsp fast rise Yeast
Instructions
Put all ingredients in machine and use dough cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 15 x 10-inch rectangle.
Divide dough in half and roll each half into a 10 x 8-inch rectangle. Beginning along long side, roll up tightly. Pinch seams and ends to seal. Taper ends by gently rolling
back and forth by hand. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until
almost doubled in size, 10 to 15 minutes.
Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of
each loaf.
Bake at 375 F for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done - bread should sound hollow when tapped. For even browning, switch
positions of sheets halfway through baking. Remove the bread from the sheets; cool on a wire rack.
Alan Notes
Tried this on 4/2/20. Instructions were not clear about which way to roll, so I rolled it both ways (long and short loaf). Also the pinching is important. Both size loaves were great. The
egg white and water wash made the bread beautiful browned.