Authentic French Bread (ABM)

[Guest guest]

These are two breads I've tried and both came out great. I can't take credit

for formatting these, when I found them they were already in MC format. I can

say that the spritzing water every 5 minutes during baking really does give it a

'holey' texture, it's great!

 

Marie

 

 

* Exported from MasterCook *

 

Authentic French Bread-abm Dough Cycle (tnt)

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Miscellaneous Breads Yeast Bread

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups -- ¥

80 degree water

1 tablespoon sugar

1 teaspoon salt

3 1/2 cups bread flour

1 tablespoon yeast

 

Put in order as stated in bread machine or follow your bread machines

instructions. Press dough cycle.

 

When dough is ready, shape into a oblong or a round loaf, paint with 1 t. of

salt in 2 T. water and put a slash in top of loaf for rising expansion. ( I

put my dough on my pizza stone)

 

Place in warm place for 1 hour to rise. (I use my oven with the light on)

 

After 1 hour turn oven on to 400 and bake for 35 minutes or until golden

brown and a tap sounds hollow. While baking, spray the oven with a spritz of

water every five minutes throughout the baking if you want an authentic

crisp, chewy crust and a soft, holey inside as is traditional. Enjoy!

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1815 Calories; 8g Fat (4.3% calories from

fat); 62g Protein; 365g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 2147mg

Sodium. Exchanges: 24 Grain(Starch); 1/2 Lean Meat; 1 Other Carbohydrates.

 

NOTES : Here is a recipe that I just love if anyone is into French Bread the way

my family is and can't buy it where we live.

Happy Eating!

 

Crystal Serenade

Beaumont, Texas

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Authentic French Bread

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----1-1/2 lb loaf-----

1 cup water

1 1/2 teaspoon salt (i used 3/4 tsp)

3 cup bread flour

2 teaspoon yeast

cornmeal

 

*** Slightly adapted for my use from Bread Machine Magic *** Place all

ingredients except cornmeal in breadpan. Select dough setting and start. At

beep, turn dough onto a floured countertop or cutting board. (I spray an acrylic

board with Pam and skip the flour). Shape the dough into 12 " oblong loaf, 1

large round loaf, 2 18-inch baguettes, or 8 french rolls.

 

Dust the top with a little flour; rub it in. Place on a cookie sheet dusted

with cornmeal. Cover with a damp towel and let rise in a warm over 30 to 45

minutes of until doubled. To warm oven slightly, turn on warm setting for two

minutes then turn it off. Be sure to remove bread from the oven to preheat.

 

Place a pan of hot water on the bottom rack of the oven. Preheat oven to 450~.

Immediately before placing bread in oven, slash tops with a very sharp knife (I

use a serrated knife) about 1/2 " deep.

 

Bake round or oblong loaves 20 Minutes, baguettes about 15 minutes, french

rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack.

 

This is best served within hours of baking. To preserve crisp crust, do not

store in plastic wrap or bags.

 

 

 

 

 

 

 

 

 

 

Source:

" Bread Machine Magic "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1507 Calories; 7g Fat (4.4% calories from

fat); 52g Protein; 301g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 19mg

Sodium. Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0