Subj : Nat Bread Machine Month 4
To   : All
From : Dave Drum
Date : Thu Jan 02 2025 15:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bread Machine Crusty French Bread
 Categories: Breads
      Yield: 2 Loaves
 
  1 1/2 c  Room temperature water
      1 tb Vegetable or olive oil; more
           - for baking
      2 tb Dry milk
      2 c  A-P flour; more as needed
      2 c  Bread flour
      2 ts Sugar
      2 ts Salt
      2 ts Active dry yeast
      2 tb Medium-grind cornmeal; for
           - baking
      1 lg Egg white
      1 tb Cold water
 
  Add the room temperature water, oil, dry milk, A-P
  flour, bread flour, sugar, salt, and yeast to the bread
  machine according to your manufacturer's preferred
  order.
  
  Use the French bread setting on your machine but remove
  the dough after the last kneading cycle before the
  baking cycle begins. Or use the dough cycle, punch down
  the dough to let air escape, let it rise again (45
  minutes to 1 hour), knead lightly, and let it rise again
  (another 45 minutes to 1 hour) before forming into
  loaves.
  
  Spray or lightly oil a large cookie sheet and sprinkle
  with the cornmeal.
  
  To form the loaves, transfer the dough (it will be soft)
  to a lightly floured board. Sprinkle with a little
  all-purpose flour.
  
  Cut the dough into 2 portions and roll each portion into
  a rectangle about 12 to 15 inches wide (add more flour
  as needed).
  
  Starting at the long end, roll up the dough, pinching
  the seams well. Repeat with the next roll.
  
  Place the loaves on the prepared cookie sheet; cover
  with a clean dishtowel and let rise another hour.
  
  While the loaves are rising, set the oven @ 400oF/205oC.
  Place a pie plate on the lower rack of the oven and add
  about 1" of boiling water. Place the pan with the dough
  on the middle rack and bake the bread for 15 minutes.
  
  Lower the heat to 350oF/175oC and bake for another 25
  minutes until golden brown.
  
  About 5 minutes before the loaves are done, mix the egg
  white with the cold water in a small bowl and brush the
  loaves with the egg wash.
  
  Once baked, remove from the oven and let cool.
  
  By Diana Rattray
  
  RECIPE FROM: https://www.thespruceeats.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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