Small Loaf Bread Machine Food

CRUSTY MINI LOAVES

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into four portions; shape into 6-in. loaves. Place on a greased baking sheet. Cut slits in the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes., In a small bowl, beat the egg yolk and water; brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 375° for 18-20 minutes or until golden brown.

SMALL ULTRA-LIGHT HEALTHY FRENCH BREAD LOAF (ABM) BREAD MACHINE

Steps:

• Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale.
• Weigh 210ml (210ml water weighs 210g) and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :).
• Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available) and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!).
• Start Machine.
• Notes:.
• Time listed is for the actual baking part of my machine's French Bread cycle. They vary by manufacturer.
• I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours. My mum's does it in 2 3/4 hours. I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle.
• My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you:.
• When pouring the water do try to pour gently trying to avoid slashing up sides.
• When adding the flour, do try to cover the water completely if possible.
• When adding the yeast, if necessary/inclined try making a dip (or 'well') in the top of the flour and carefully pouring the yeast into the dip/well.
• If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size).
• Here in Europe most of our cooking is weight-based rather than volume based.
• A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it. Gives bomb-proof results, every single time!