French Bread II Recipe - Cooking Index
French Bread II Recipe - Cooking Index
| 1 1/4 cups | 296ml | Warm water - (80 degrees) |
| 1 teaspoon | 5ml | Lemon juice |
| 1 tablespoon | 15ml | Sugar |
| 1 teaspoon | 5ml | Salt |
| 3 1/2 cups | 218g / 7.7oz | Bread flour |
| 1 tablespoon | 15ml | Active dry yeast |
| Glaze | ||
| 2 tablespoons | 30ml | Water |
| 1/2 teaspoon | 2.5ml | Salt |
Make sure all ingredients, except water, are at room temperature.
Follow the instructions for your particular brand of bread baking machine. Use "Dough" program.
Place dough on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seam to seal and tapering each end.
Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 minutes or until double in size. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients. Brush the loaf generously. Bake at 400 degrees 20 to 25 minutes, or until done.
This recipe yields 1 loaf.
Source:
Toastmaster Corp. (ABM recipe collection) at - http://www.toastmaster.com
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