Title: French Bread Extraordinaire!
Categories: Bread Breadmaker
Yield: 1 Servings
| 1 1/4 | c | Water |
| | | For Welbilt/Dak and Zoji add |
| | | 2 Tablespoons more water |
| 3 1/2 | c | Unbleached white flour |
| 1 1/2 | ts | Salt |
| 2 | ts | Red Star brand active dry |
| | | Yeast |
1.Place dough ingredients in bread pan, select Dough setting, and press
Start 2. When the dough cycle ends, the machine will beep. Set a timer and
allow the dough to rise 1 more hour. Open the machine, punch down the
dough, set the timer again and let dough rise another hour in the machine.
Turn off bread machine, remove bread pan, and turn out dough onto a lightly
floured countertop or cutting board. Form into a smooth round ball then
flatten it with your hands. 3. Place a clean kitchen towel (not terry
cloth) in a round wicker basket that's at least twice the size of the
dough. Dust the towel liberally with flour. Place the round dough in the
center of the basket. Place basket in a warm place and let dough rise,
uncovered, about 45 minutes until double in size. 4. Gently turn dough out
of basket upside down onto a greased baking sheet. With a very sharp knife
held almost parallel to the loaf, carefully slash the top of the dough at
sharp angles in a # pattern. 5. Preheat oven to 450F. Place a small pan on
the floor or bottom shelf of the oven and carefully add at least 1 cup
boiling water to the pan. Place dough in oven and bake for 20 minutes.
Remove from oven and place on cake rack to cool 1 hours before slicing. To
preserve the crisp crust, do not store in plastic wrap or bag. Bread can be
loosely covered or left out for up to two days before it dries out
completely. From THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS by Linda
Rehberg and Lois Conway. Formatted by Linda Caldwell Submitted By
MJPU13B@PRODIGY.COM (MS JANE S HERR) On SUN, 28 JAN 1996 112150 EST