Failproof French Bread Bread Machine Food

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.

FRENCH WHEAT BREAD (BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions.
• Success Hints: To develop the crisp crust that French Bread is known for, use your French cycle.
• If your machine doesn't have a French cycle, simply start your machine and let it go through the first knead, then stop and restart it from the beginning again.
• This gives the bread extra kneading time and results in a crisp crust.
• Because of the distinctive chewy French crust, it is recommended that this bread is served within 24 hours to avoid toughness.
• This recipe can be made using the regular, rapid and delayed time bake cycles.

FRENCH BREAD

Steps:

• In a large bowl, stir the yeast into lukewarm water and allow to rest for 5 minutes; stir in beaten egg.
• Add 2 1/2 cups of whole-wheat hot roll mix until blended; let rest 2 minutes.
• Stir in enough of the remaining mix to make a soft dough; knead until smooth, 7 to 10 minutes.
• Clean and oil bowl, place dough in bowl, turning to oil all sides.
• Cover with a damp towel and allow to rise in a warm place until doubled in bulk, about 1 hour.
• Grease a baking sheet, sprinkle with cornmeal and set aside.
• Punch down the dough and on a lightly floured surface roll into a 10 inch x 3 inch rectangle.
• Roll up firmly jelly-roll fashion, starting with one long side; pinch to seal edges.
• Place the rolled loaf on prepared baking sheet, seam-side down.
• Make 5 diagonal slashes across top of loaf; brush with water.
• Let rise until almost doubled in bulk.
• Preheat oven to 375 degrees; brush loaf with water again and sprinkle with sesame seeds if desired.
• Place a baking pan on lower shelf of oven, pour 1 inch warm water in pan, place the loaf on center rack and bake for 30 to 35 minutes or until golden brown.
• Brush with melted butter; cool on wire rack.