2lb Basic Whitefrench Bread From Breadman Food

(BREAD MACHINE) 2 LB. TRADITIONAL WHITE BREAD

Steps:

• Measure and add liquid ingredients to the baking pan.
• Measure and add oil to baking pan.
• Measure and add dry ingredients (except yeast) to the baking pan.
• Sprinkle the yeast on top of the flour.
• Snap the baking pan into the breadmaker and close the lid.
• Choose the "Basic" setting.
• Choose the "Light" crust color setting.
• Press start.
• Remove the baking pan after about 55 minutes of the baking period.
• Gently shake the bread loaf out of the baking pan onto a cooling rack.
• If necessary, remove the kneading blade from the loaf. Be careful, it is hot!
• Set the loaf upright, cover with a dishtowel and let cool for 20 minutes.

2LB BASIC WHITE/FRENCH BREAD FROM BREADMAN

Steps:

• Add all ingredients to Bread Pan in the order given.

HOMEMADE WHITE BREAD, NON-BREAD MACHINE

Steps:

• In large bowl, mix sugar, yeast, melted lard and warm water.
• Stir and let stand approximately 2-5 minutes, until bubbly.
• Add salt and flour; stir, then mix well.
• Let stand (covered with a towel) for 30-60 minutes.
• Punch down, then knead.
• Shape into three loaves.
• Place into greased loaf pans and let rise until rounded above pan.
• Bake at 350 for 30 minutes or until done.
• Remove from pans and butter tops, if desired, for a softer crust.
• Note: Adjust flour as needed.

FAILPROOF FRENCH BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine according to manufacturers directions.
• Start machine on dough setting.
• When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.
• Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.
• Place on greased baking sheet and cover with a towel.
• Let rise until doubled, about 1 hour.
• Preheat oven to 450°.
• Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking.
• Remove baked loaves to wire racks to cool.

THE BEST FRENCH BREAD (BREAD MACHINE)

Steps:

• Add 3/4 cup water, salt, flour, parmesan cheese, garlic powder and yeast to bread machine pan in order suggested by manufacturer.
• Select dough/manual cycle.
• When cycle is complete, remove dough from machine to a lightly floured surface.
• Roll dough into a 15x10 inch rectangle.
• Beginning at long end, roll up tightly as for jelly roll.
• Pinch seams and ends to seal.
• Taper ends by gently rolling back and forth.
• Place loaf, seam side down on a greased baking sheet sprinkled with cornmeal.
• Lightly brush loaf with oil.
• Cover and let rise in warm draft-free place until almost double in size, 10 to 15 minutes.
• With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf.
• Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of loaf.
• Bake at 375 for 20 minutes.
• Brush again with remaining egg white mixture and sprinkle with sesame seeds.
• Bake 5 to 10 minutes more or until done- bread should sound hollow when tapped.
• Remove the bread from the baking sheet and cool on a wire rack.

THE ULTIMATE FRENCH BREAD

Steps:

• Add to bread machine according to owner's manual (my machine does liquids first); program for DOUGH or MANUAL.
• At the end of the cycle, place on lightly floured surface, rolling into a large rectangle; start at the longest end and roll up tightly, pressing seams and tapering each end, tucking under.
• Place loaf on a greased baking sheet or stone; cover and let rise for one hour until doubled.
• Near end of rising time, preheat oven to 400 degrees.
• Mix glaze ingredients in a small bowl; brush over loaf generously; snip three diagonal slashes over the top (optional).
• Bake for 20-25 minutes, top will be golden brown.
• VARIATIONS: After rolling dough into a rectangle, (1) sprinkle with grated cheese [cheddar is delicious], or (2) generously brush with melted butter & sprinkle some aromatic herbs, or (3) spoon leftover marinara sauce close to the edges, -- then roll up tightly and pinch edges; continue as described in Step #3.
• VARIATION #2: Mince one small onion (about 1/4 cup) and add to wet ingredients.
• CREATIVE SUGGESTION: Shape into a round loaf instead of the usual long loaf.
• BABY FRENCH BREAD LOAFLETS: Divide dough ball into 12 balls, tapering to make mini-loaves; bake 15-20 minutes--watch carefully!
• FRENCH TWIST: Divide dough into 3 pieces, rolled into 14-16" ropes. Lay them on pan and braid in usual fashion, tuck ends under, stretch out a bit if need be; brush with 2 T. melted butter; cover & rise for about 30 minutes; brush with glaze, bake 20-25 minutes--watch carefully.