Any Bakers out there


Easy French Bread

1 1/2 c Water
3 1/4 c White bread flour
1 1/2 tb Sugar
1 1/2 ts Salt
3 ts Active dry yeast
Put all ingredients in bread machine pan. Set for a large loaf. Use regular or
rapid bake cycle. To develop the crisp crust that French bread is known for, turn
the machine off and reset it after the first knead cycle is completed. This gives
the bread extra kneading time and results in a crisp crust.

Your right Sqwertz,

Ez is Easy.. unless you have the time to kneed and wait for the dough.

On 11-Jan-2015, Ultimate Recipes > wrote:

> Any Bakers out there
>
>
> Easy French Bread
>
> 1 1/2 c Water
> 3 1/4 c White bread flour
> 1 1/2 tb Sugar
> 1 1/2 ts Salt
> 3 ts Active dry yeast
> Put all ingredients in bread machine pan. Set for a large loaf. Use
> regular or
> rapid bake cycle. To develop the crisp crust that French bread is known
> for, turn
> the machine off and reset it after the first knead cycle is completed.
> This gives
> the bread extra kneading time and results in a crisp crust.

I prefer Linda Rehberg and Lois Conway's version from Bread Machine Magic;
it's still easy but is a decent approximation of French bread. It takes
very little additional effort to shape the dough and, IMO, a person who
can't take 3 extra minutes to shape a ficelle, baguette or batard should
just buy French bread at the supermarket.

* Exported from MasterCook *

French Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Water
1 1/2 teaspoons Salt
3 cups bread flour
2 teaspoons active dry yeast
Cornmeal

Place all ingredients except cornmeal in breadpan. Select dough setting and
start. At beep, turn dough onto a floured countertop or cutting board.
Shape the dough into 12" oblong loaf, 1 large round loaf, 2 18-inch
baguettes, or 8 french rolls. Dust the top with a little flour; rub it in.
Place on a cookie sheet dusted with cornmeal. Cover with a damp towel and
let rise in a warm place until doubled, about 30-45 minutes.

Place a pan of hot water on the bottom rack of the oven. Preheat oven to
450F. Immediately before placing bread in oven, slash tops with a very sharp
knife (I use a serratted knife) about 1/2" deep. Bake round or oblong loaves
20 minues, baguettes about 15 minutes, french rolls bake 10 to 12 minutes.
Remove from oven and cool on a wire rack. This is best served within hours
of baking. To preserve crisp crust, do not store in plastic wrap or bags.

Description:
"A Bread Machine Magic recipe"
Source:
"Bread Machine Magic by Linda Rehberg and Lois Conway"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 126 Calories; 1g Fat (4.4% calories
from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 268mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat.

NOTES : If needed, a warm oven can be used; to warm oven slightly, turn on
warm setting for two minutes then turn it off.

Nutr. Assoc. : 0 0 0 0 0


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