Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Posted by Gaye Levy DTXT63A
-----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, one large
round loaf, two 18-inch baguettes, or eight 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 serratted knife) about 1/2" deep.
Bake round or oblong loaves 20 minues, 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.
