Yield: 1 Servings
|Posted by Gaye Levy DTXT63A|
|1½ teaspoon||Salt (I used 3/4 tsp)|
|3 cups||Bread flour|
*** 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 ½" 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.
Posted to EAT-L Digest - 18 Jun Date: Wed, 19 Jun 1996 01:10:40 -0400 From: Kappie King <Lestat6663@...>