Pain paisan

Yield: 1 servings

Measure Ingredient
1½ teaspoon Yeast
2½ cup Bread flour
½ cup Whole-wheat flour
1½ teaspoon Salt
1¼ cup Water
1 teaspoon Lemon juice

Add all ingredients and select dough and first rise setting. Remove dough and press dough. Let rest for 5 minutes before hand shaping.

If using baking stones place on the lower rack of a cold oven. If using a 13 x 9 baking pan, dust with flour. Lightly sprinkle work surface with flour. Shape dough into a ball. If sticky, sprinkle lightly with flour. Cut in half. Using both hands, stretch ball of dough out and down. Gather the ends to the bottom center and pinch together to form a plump, round ball. Repeat this process a couple of times, or until the dough forms into a smooth, tight loaf. Gently pinch together the bottom ends. You should now have a perfectly round, smooth ball of dough. Carefully place the loaf on a well floured baker's peel or the prepared baking pan. With a very sharp paring knife, cut the top of the loaf with a large X, approximately ¼" deep. Cover with a clean kitchen cloth. Let rise until doubled in size, about 1 to 1½ hours. Repeat with the remaining dough.

Preheat oven to 425. When loaf has doubled in size, sprinkle it generously with flour and place in preheated oven. bake for about 30 minutes or until brown in color. Remove from oven and cool on wire rack.

Recipe By : Ultimate Bread Machine Cookbook From: Meg Antczak Date: 11-19-95 (20:56) (159) Fido: Cooking

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