French Bread Dough - Beyond WBYBM2 Owner's Manual

French Bread Dough

Select Dough cycle.
WATER 80º F/27º C
SUGAR
SALT
BREAD FLOUR
ACTIVE DRY YEAST
WATER
SALT
Method
Place on a lightly floured surface. Roll into a large rectan-
1.
gle. Starting with the longest side, roll up tightly, pressing
the seams to seal and tapering each end.
Place the loaf on a greased baking sheet, cover and let rise
2.
in a warm place 40 minutes or until double in size.
With a knife, cut three diagonal slashes across top of the
3.
loaf. Combine the glaze ingredients and brush the loaf gen-
erously. Bake in a conventional oven at 400º F/205º C for
20 to 25 minutes until golden brown.
GLAZE:
125
Recipes
1 loaf
1- ¼ CUPS
1 TBL
1 TSP
3- ½ CUPS
1 TBL
2 TBL
½ TSP