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French
Select BAKE mode
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
This loaf is one size. Size selection cannot be made.
<
Note for measuring flour
>
The amounts shown in ( ) are not as precise as
weight measurements.
For better results, please use weight measurements.
(1 cup = 4.92 oz.)
Select DOUGH mode
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
This loaf is one size. Size selection cannot be made.
<
Note for measuring flour
>
The amounts shown in ( ) are not as precise as
weight measurements.
For better results, please use weight measurements.
(1 cup = 4.92 oz.)
French Bread
Bread flour
Salt
Butter
Water
Dry yeast
(3 C)
1
1
/2 tsp
1 TBSP
1 tsp
14
3
/4 oz.
10
1
/2 fl.oz.
C/TBSP/tsp oz./fl.oz.
Baguette (French sticks) (Yield 2)
Bread flour
sugar
Salt
Dry milk
Butter
Water
Dry yeast
Poppy seeds,
optional
(3 C)
1 TBSP
1
1
/2 tsp
1 TBSP
2 TBSP
1
1
/2 tsp
3 TBSP
14
3
/4 oz.
8
3
/4 fl.oz.
C/TBSP/tsp oz./fl.oz.
Make the dough according to instructions on
1P.7—9.
Divide the dough into 2 equal portions. Roll
2 each portion into a ball.
Place the dough in a greased bowl. Cover.
3 Rest for about 20 minutes. (Place in the
refrigerator during the summer time.)
Roll each ball into a rectangle, using a rolling
4 pin.
Starting at one short edge, roll the dough up
5 tightly into a thin log, pinching the edges to
seal. Taper and round ends.
Place on a greased baking pan. Spray water
6 on
top. Proof at 90¡F for 60 minutes or until
nearly doubled.
Brush with water. With a sharp knife, make 3
7 or 4 diagonal cuts about
1
/4 inch deep
across top of the logs.
Sprinkle with poppy seeds if desired.
8
Bake in 375¡F oven for 25 to 30 minutes or
9 until golden brown.
If your oven allows for steaming, bake with
steam for first 10 minutes.
( ) : measurements not as precise as weight measurements.
( ) : measurements not as precise as weight measurements.