French Bread Dough - Breadman TR2500BC Instruction Manual & Recipe Manual

FRENCH BREAD DOUGH

Ingredients:
Water, 80ºF/27ºC
Sugar
Salt
Bread Flour
Active Dry Yeast
Select Dough Cycle
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.
Method 2: Place the loaf on a greased baking sheet, cover and let rise in a warm place
40 minutes or until doubled in size.
Method 3: With a knife, cut 3 diagonal slashes across top of the loaf. Combine the glaze
ingredients and brush the loaf generously. Bake at 400ºF/205ºC for 20 to
25 minutes until golden brown.
Variations:
French Onion Bread: Add 1/4 cup dehydrated onion to dough and shape according to
Method 1 described above.
French Loaf: Shape the 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 the ends of
each roll and taper slightly. Place rolls on greased baking sheet; cover and let rise in a warm
place 25 to 30 minutes or until doubled in size. Bake at 400ºF/205ºC for 15 to 20 minutes or
until golden brown.
French Twists: Shape or divide into 12 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 1/3 cup
melted butter. Cover and let rise in a warm place 25 to 30 minutes or until doubled in size. Brush
with glaze and bake at 400ºF/205ºC for 12 to 15 minutes or until golden brown.
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of the
following: sesame seeds, poppy seeds, caraway seeds, or cracked wheat.
1.5 LB
1 Loaf
1 cup
1 TBL
1-1/2 tsp
3-1/2 cups
2 tsp
2 TBL
1/2 tsp
95