Black & Decker B2500C Use & Care Manual page 32

FRENCH BRE D DOUGH
Ingredients 1 loaf
Water (80°F/27°C) 1¼ cups
Sugar 1 tbsp.
Salt 1½ tsp.
Bread flour 3½ cups
ctive dry yeast
Select Dough Course
Glaze:
Water 2 tbsp.
Salt ½ tsp.
Method 1: Place on lightly floured surface. Roll into large rectangle. Starting with
longest side, roll up tightly, pressing seams to seal and tapering each end.
Method 2: Place loaf on greased baking sheet, cover and let rise in a warm place
40 minutes or until doubled in size.
Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine glaze
ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25 minutes until
golden brown.
Variations:
French Onion Bread: dd ¼ cup dehydrated onion to dough and shape according
Method 1 described above.
French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and 3
above.
French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together
ends of each roll and taper slightly. Place rolls on greased baking sheet; cover and
let rise in warm place 25 – 30 minutes or until doubled in
205ºC for 15 – 20 minutes or until golden brown.
2 tsp.
size. Bake at 400ºF/
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French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes.
Fold each rope in half and twist, starting at fold. Place on greased baking sheet
and brush with / cup melted butter. Cover and let rise in a warm place 25 – 30
1
3
minutes or until doubled in size. Brush with glaze and bake at 400ºF/205ºC for
12 – 15 minutes or until golden brown.
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of
following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.
CH LL H BRE D DOUGH
Ingredients Regular
Eggs, large, at room
temp.
Plus enough water
¾ cup
(80°F/27°C) to equal
Oil 2 tbsp.
Sugar 1½ tbsp.
Salt
Bread flour 2 cups
ctive dry yeast 1½ tsp.
Select Dough Course
Glaze:
Egg yolk, beaten
Water 1 tbsp.
Topping:
Large
1 1
1 cup + 1 tbsp.
3 tbsp.
2 tbsp.
1 tsp. 1½ tsp.
3¼ cups
2 tsp.
1 1
1 tbsp.
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