French Bread Dough; French Twists - Breadman THE CORNER BAKERY Manual

French Bread Dough

Yield
water 80°F/27°C
sugar
salt
bread flour
active dry yeast
Program
Glaze
water
salt
Method
1. Place on a lightly floured surface. Roll into a large rectangle.
Starting with the longest side, roll up tightly, pressing the seams
to seal and tapering each end.
2. Place the loaf on a greased baking sheet, cover and let rise
in a warm place 40 minutes or until double in size.
3. With a knife, cut three diagonal slashes across top of the loaf.
Combine the glaze ingredients and brush the loaf generously.
Bake at 400°F/205°C for 20 - 25 minutes or until done.
28.
1 loaf
14 cups
1 TBL
1 tsp
32 cups
1 TBL
2 TBL
2 tsp

French Twists

Variations
Add 4 cup dehydrated onion to dough recipe and
French Onion Bread:
shape according to method.
French Loaf: Instead of step #1, shape the dough into one large round
ball. Continue steps 2 and 3. Bake at 400°F/205°C 20 - 25 minutes or
until done.
(Tip: If desired, brush with glaze and sprinkle loaves, before baking, with
one of the following: sesame seeds, poppy seeds, caraway seeds or cracked
wheat.)
French Roll: Instead of step #1, divide into 12 pieces. Pinch together
the ends of each roll and taper slightly. Continue steps 2 and 3. Bake
at 400°F/205°C for 15 - 20 minutes or until done.
(use French Bread Dough recipe)
Method
1. Place on a lightly floured surface. Divide into 18 equal pieces.
Roll into 14 inch long ropes.
2. Fold each rope in half and twist, starting at fold.
3. Place on a greased baking sheet and brush with 3 cup of
melted butter. Cover and let rise in a warm place until
double in size.
4. Brush with glaze and bake at 400°F/205°C for 12 - 15 minutes or
until done.