Authentic french bread - bm magic

Yield: 1 Servings

Measure Ingredient
Posted by Gaye Levy DTXT63A
1½ pounds LOAF-----
1 cup Water
1½ teaspoon Salt (I used 3/4 tsp)
3 cups Bread flour
2 teaspoons Yeast

*** 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@...>

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