Authentic French Bread - Bm Magic
Keys: Breadmaker Bread Machine Baking French France European
Mediterranean Yield: 1 Servings
Ingredients:
1 1/2 lb LOAF-----
1 cup Water
1 1/2 tsp Salt (I used 3/4 tsp)
3 cup Bread flour
2 tsp Yeast
Cornmeal
Method:
*** Slightly adapted for my use from Bread Machine Magic
*** Place all ingredients except cornmeal in breadpan. Select dough
setting and start. At beep, turn dough onto a floured countertop or
cutting board. (I spray an acrylic board with Pam and skip the flour).
Shape the dough into 12" oblong loaf, 1 large round loaf, 2 18-inch
baguettes, or 8 french rolls.
Dust the top with a little flour; rub it in. Place on a cookie sheet
dusted with cornmeal. Cover with a damp towel and let rise in a warm
over 30 to 45 minutes of until doubled. To warm oven slightly, turn on
warm setting for two minutes then turn it of
Place a pan of hot water on the bottom rack of the oven. Preheat oven to
450 . Immediately before placing bread in oven, slash tops with a very
sharp knife (I use a serratted knife) about 1/2" deep.
Bake round or oblong loaves 20 minues, baguettes about 15 minutes,
french rolls bake 10 to 12 minutes. Remove from oven and cool on a wire
rack.
This is best served within hours of baking. To preserve crisp crust, do
not store in plastic wrap or bags.
~Angelique~
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