Toastmaster Bread Box 1196 Use And Care Manual page 47

IFRENCH BREAD
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FRENCH BREAD
(Baguettes, Italian Bread, French Rolls)
Dough
Water (801=/27_C) 1 ¼ cups
Lemon Juice 1 tsp
Sugar 1 tbsp
Salt 1 tsp
Bread Flour 3_ cups
Active DryYeast 1 tbsp
Glaze:
Water 2 tbsp
Salt ½ tsp
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Method
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread
pan. Place the ingredients into the bread pan.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.
4. When the beeper sounds 8 times, press STOP.
5. Punch the dough down. On a lightly floured surface, using a rolling pin, roll the dough into a large
rectangle. Starting with the longest side, roll the dough up tightly, pressing the seams to seal, and
tapering each end slightly.
6. Place the loaf on a greased baking sheet. Cover loosely with plastic wrap. Let rise for 40 minutes.
Preheat the oven to 4001=.
7. With a small sharp knife, cut three to four diagonal slashes across the top of the loaf. In a small
bowl, combine the glaze ingredients. Brush the loaf generously with the glaze. Bake at 4001= for 20
to 25 minutes, or until deep golden brown.
8. Cool on wire rack.
Makes 1 long French stick.
Variations
Baguettes: Follow above, but divide the dough into two equal pieces (stage 5) and roll into 2 rectan-
gles. Continue as above. Bake at 4001 = for 20 to 25 minutes.
Makes 2 baguettes.
Italian Loaf: At stage 5, shape the dough into one large round ball. Continue as above.
Bake at 4001= for 20 to 25 minutes.
Makes 1 loaf.
Rolls: Follow instructions for baguettes. After rolling up, cut each loaf into 6 equal pieces. Pinch the
ends of each roll and taper slightly. Bake at 4001= for 15 to 20 minutes.
Makes 12 rolls.
TIP: If desired, sprinkle glazed loaves before baking with one of the following:
Sesame seeds
Poppy seeds
Caraway seeds
Cracked wheat
Rye flakes
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