Bread: Authentic French Bread
Source of Recipe
unknown
List of Ingredients
-----1-1/2 lb loaf-----
1 cup water
1 1/2 teaspoon salt (i used 3/4 tsp)
3 cup bread flour
2 teaspoon yeast
cornmeal
Recipe
Place all ingredients except cornmeal in breadpan.
Select dough setting and start. At beep, turn dough onto a
floured countertop or cutting board. (I spray an acrylic
board with Pam and skip the flour). 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 over 30 to 45 minutes of until
doubled. To warm oven slightly, turn on warm setting for two
minutes then turn it off. Be sure to remove bread from the
oven to preheat."
" Place a pan of hot water on the bottom rack of the oven.
Preheat oven to 450~. Immediately before placing bread in
oven, slash tops with a very sharp knife (I use a serrated
knife) about 1/2"" deep."
" Bake round or oblong loaves 20 Minutes, 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."
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