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Bread French Bread
 
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7gül
Aşçıbaşı
Aşçıbaşı


Joined: 16 Feb 2007
Posts: 27

PostPosted: Fri Apr 13, 2007 8:23 pm    Post subject: French Bread Reply with quote

French Bread

Servings: 1
1 pk Yeast
2 tb Butter (sweet gives the most authentic taste)
3 c Bread flour
2 tb Sugar
1 c Less 1 Tbsp. hot water
1 ts Salt
2 Stiffly beaten egg whites

Whip the whites until stiff and set aside.
Place the first 6 ingredients in the pan, select "French" bread and push start. Once all ingredients are moist, dump in the egg whites.
NOTE: If you choose, lightly brush the top with a mixture of 1 Tbsp. water, dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over, and sprinkle with sesame or poppy seeds.

From Loafing It by DAK

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7gül
Aşçıbaşı
Aşçıbaşı


Joined: 16 Feb 2007
Posts: 27

PostPosted: Fri Apr 13, 2007 8:24 pm    Post subject: French Bread Reply with quote

French Bread

Servings: 1
1 pk Yeast
1 ts Sugar
2 c Bread flour
1 ts Soft butter
1 ts Salt 1 c Plus
1 Tbsp. warm water

Put all ingredients in inner pot, select "French" bread and push start.

From Loafing It by DAK

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pilich
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 02 Mar 2007
Posts: 53

PostPosted: Wed Apr 18, 2007 12:11 pm    Post subject: FRENCH BREAD Reply with quote

FRENCH BREAD

Servings: 2
1 pk Active dry yeast
1 tb Butter
1 1/2 c Water
5 c Flour
1 tb Sugar
2 tb Cornmeal
1 1/2 ts Salt

Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and 2 cups flour, Beat with spoon until mixed. Gradually add remaining flour, until dough is easy to handle. Knead on lightly floured work surface 5 minutes, until elastic, not sticky. Cover, let rise until doubled in bulk.
Punch down on floured work surface, divide in half. Shape into loaves.
Lightly grease French bread oan, put cornmela in and shake to coat all surfaces. Put each loaf into each section. Make sure loaves don't come any closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal slashes on top of loaves. DO NOT COVER.Let rise in warm place until doubled in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT ONCE!

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raf
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 15 Feb 2007
Posts: 672

PostPosted: Fri Sep 21, 2007 8:11 am    Post subject: French Bread Reply with quote

French Bread

1 package active dry yeast
1 1/4 cups warm water (105º to 115º)
1 1/2 teaspoons salt
1 tablespoon shortening
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 tablespoon cornmeal
Cold water
1 egg white
2 tablespoons cold water

Dissolve yeast in warm water in large mixing bowl. Stir in salt, shortening and 1 1/2 cups of the flour. Beat with spoon until smooth. Mix in enough remaining flour (first with spoon, then by hand) to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.)
Punch down dough; round up and let rise until almost double, about 45 minutes. Punch down; cover and let rest 15 minutes. Sprinkle with cornmeal. Roll dough into rectangle, 15 × 10 inches. Roll up tightly, beginning at 15-inch side. Pinch edge firmly to seal. Roll gently back and forth to taper ends. Place loaf on lightly greased cookie sheet. If desired, make 1/4-inch slashes across loaf at 2-inch intervals. Brush with cold water. Let rise about 1 1/2 hours. Brush with cold water.
Heat oven to 375º. Bake 20 minutes. Beat egg white and 2 tablespoons cold water slightly; brush over loaf. Bake 25 minutes longer. Remove from cookie sheet; cool on wire rack.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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