Frenching: My First Time
Posted on May 27, 2006
This loaf didn’t come out exactly as I expected. I was thinking more along the lines of a baguette. But the taste won me over in an instant. It has a yummy salty crust and a delicious doughy interior. And I think it could easily be adapted into that baguette I dreamt of.
The recipe for this came directly from my breadmachine owner’s manual. I have the Breadman Pro in stainless and it’s awesome. I’ve been using it for a year, but am only just beginning to experiment with different functions like the dough course and I have big plans for the fruit and nut course.
In any case, here is the recipe for this:
Dough ingrediants:
1 1/2 cups warm water
1 tbsp sugar
1 1/2 tsp salt
3 1/2 cups bread flour
2 tsp dry active yeast
Glaze ingrediants:
2 tbsp water
1/2 tsp salt
Combine all the dough ingrediants in order listed in a bread machine pan. Don’t mix together, just pour everything in.
Set the bread machine to the dough course and run.
When dough is complete into a rectangle, roll out on a lightly floured surface. This dough will be really sticky so it’s a good idea to sprinkle a little flour over the top of the dough as well. Once rolled out, roll up into a cylinder using the longest edge. Press the ends together to seal and taper the ends.
Lay the loaf on a greased baking sheet and cover with a towel. Place the loaf in a warm place and let rise until doubled in size (I let it sit for about an hour).
Preheat the oven to 400 degrees.
Mix the glaze ingrediants in a small bowl, brush across the top of the loaf (you don’t have to use the whole bowl, but be sure to cover the loaf evenly). Cut three diagonal slits across the top (I found a serated knife worked the best for it.
Place the loaf in the preheated oven and bake for 20 to 25 minutes, until the top is golden brown.
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