Post by Darlene on Jul 28, 2012 18:19:11 GMT -5
This is a fantastic recipe that is ideal for a number of applications. It makes a terrific garlic or french bread pizza, seasoned and toasted into croutons, bruschetta, or just sliced warm with some butter slathered on!
How you divide your dough for baking is up to you. It can be divided in half to make 2 large french bead sized loaves, 6 nice hoagie rolls or a dozen personal size dinner loaves. Baking time will vary slightly depending on how your portion your loaves.
1 1/4 cup water, warm
2 Tablespoons butter, chopped up
3 3/4 cups bread flour
4 teaspoons sugar
1 teaspoon salt
1 Tablespoon dry active yeast
Load ingredients into your bread machine in the order recommended by your machine's manufacturer. Set your machine on the dough cycle and let run until complete.
When the dough cycle is complete, punch the dough down and remove from the pan onto a lightly floured surface.
Divide the dough in half. Punch each half of the dough down with your fingertips (this works well to distribute any air bubbles in the dough) and form each half into about a 12 inch long loaf.
Place the 2 loaves about 3 or 4 inches apart on a large lightly greased or parchment lined baking sheet (I prefer using parchment paper). With a sharp knife make 5 diagonal slashes in each loaf about half an inch deep.
Cover loaves with a clean dish towel and place the baking sheet in an area free of cool drafts. Let rise for about 40 minutes until loaves have about doubled in size. (this dough has a lot of yeast in it, it doesn't take terribly long for it to double in size)
Preheat oven to 375 degrees
Beat an egg with a teaspoon of water and carefully brush onto the top of each loaf. (I try to avoid brushing the egg into the cuts I have made, simply for aesthetic purposes)
Bake in preheated oven for 17 minutes, rotating the baking sheet in the oven after 10 minutes. The tops of the loaves will be a nice dark golden brown.
When bread is done, remove from oven and slide onto cooling racks. Cool completely before wrapping or putting into bags for storage.
How you divide your dough for baking is up to you. It can be divided in half to make 2 large french bead sized loaves, 6 nice hoagie rolls or a dozen personal size dinner loaves. Baking time will vary slightly depending on how your portion your loaves.
1 1/4 cup water, warm
2 Tablespoons butter, chopped up
3 3/4 cups bread flour
4 teaspoons sugar
1 teaspoon salt
1 Tablespoon dry active yeast
Load ingredients into your bread machine in the order recommended by your machine's manufacturer. Set your machine on the dough cycle and let run until complete.
When the dough cycle is complete, punch the dough down and remove from the pan onto a lightly floured surface.
Divide the dough in half. Punch each half of the dough down with your fingertips (this works well to distribute any air bubbles in the dough) and form each half into about a 12 inch long loaf.
Place the 2 loaves about 3 or 4 inches apart on a large lightly greased or parchment lined baking sheet (I prefer using parchment paper). With a sharp knife make 5 diagonal slashes in each loaf about half an inch deep.
Cover loaves with a clean dish towel and place the baking sheet in an area free of cool drafts. Let rise for about 40 minutes until loaves have about doubled in size. (this dough has a lot of yeast in it, it doesn't take terribly long for it to double in size)
Preheat oven to 375 degrees
Beat an egg with a teaspoon of water and carefully brush onto the top of each loaf. (I try to avoid brushing the egg into the cuts I have made, simply for aesthetic purposes)
Bake in preheated oven for 17 minutes, rotating the baking sheet in the oven after 10 minutes. The tops of the loaves will be a nice dark golden brown.
When bread is done, remove from oven and slide onto cooling racks. Cool completely before wrapping or putting into bags for storage.