*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Monday, May 06, 2024 10:48 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » French Bread Extraordinaire!
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add French Bread Extraordinaire! recipe to your favorite Save to favorite   Discuss French Bread Extraordinaire! recipe Write a comment   Print French Bread Extraordinaire! recipe Print this recipe   Email French Bread Extraordinaire! recipe to friend Email this recipe
  French Bread Extraordinaire!
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 181
Ingredients:
1 1/4 cup Water
For Welbilt/Dak and Zoji add
2 Tablespoons more water
3 1/2 cup Unbleached white flour
1 1/2 tsp Salt
2 tsp Red Star brand active dry
Yeast
Instructions:
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
Rate this recipe:  
Featured Recipe
» James Beard's Mincemeat
Category: Misc
Hits: 143
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com