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(ItalianLoaf,FrenchRollsandFrenchTwists)
f 1.5 lb.
1 loaf
...........................water .......................................................................................................................................1 1/4 cups................................................................................................................................
............................................sugar...............................................................................................................................................................................................I TBL......................................................................................................................................................
sa!t 1tSP
bread [!our 3 "1/2 CUPS
active dry yeast 1 TBL
Program Dough
Glaze
water 2 TBL
salt 1/2 tsp
J
Method
1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side,
roll up tightly, pressing the seams to seal and tapering each end.
2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or
until double in size.
3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients;
brush the loaf.
4. Bake at 400°F/205°C for 20 to 25 minutes, or until done.
Variations
ITALIAN LOAF
Method
1. Use recipe above. Place on a lightly floured surface and shape the dough into one large round ball.
2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or
until double in size.
3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients; brush
over loaf. Sprinkle loaf with sesame seeds, poppy seeds, caraway seeds or cracked wheat.
4. Bake at 400°F/205°C for 20 to 25 minutes or until done.
FRENCH ROLLS
Method
1. Use recipe above. Place on a lightly floured surface and divide dough into 12 pieces. Pinch
the ends of each roll and taper slightly.
2. Place the loaves on a greased baking sheet, cover and let rise in a warm place for 40 minutes
or until double in size.
3. With a knife, cut diagonal slashes across top of the loaf. Combine the glaze ingredients and
brush over loaves.
4. Bake at 400°F/205°C for 15 to 20 minutes or until done.
FRENCH TWISTS
Method
1. Use recipe above. Place on a lightly floured surface and divide into 18 pieces. Roll into 14 inch ropes.
2. Fold each rope in half and twist, starting at fold.
3. Place on greased baking sheet and brush with 1/3 cup of melted butter. Cover and let rise in
a warm place until double in size.
4. Brush with glaze.
5. Bake at 400°F/205°C for 12 to 15 minutes or until done.
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