Toastmaster WBYBM1 - Manual (Page 70)

French Bread Dough
Select Dough cycle.
1 loaf
water 80º F/27º C 1-1⁄4 cups
sugar 1 TBL
salt 1 tsp
bread flour 3-1⁄2 cups
active dry yeast 1 TBL
Glaze:
water 2 TBL
salt 1⁄2 tsp
Method
1. Place on a lightly floured surface. Roll into a large rectangle. Starting with the lon-
gest side, roll up tightly, pressing the seams to seal and tapering each end.
2. Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 min-
utes or until double in size.
3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze
ingredients and brush the loaf generously. Bake in a conventional oven at 400º F/
205º C for 20 to 25 minutes until golden brown.
Variations
French Onion Bread: Add 1⁄4 cup dehydrated onion to dough recipe and shape according to
method above.
French Loaf: Instead of method 1, shape the dough into one large round ball. Continue methods
2 and 3 as above. Bake at 400º F/205º C 20 to 25 minutes or until done.
Tip: If desired, brush with glaze and sprinkle loaves before baking with one of the following:
sesame seeds, poppy seeds, caraway seeds, or cracked wheat.
French Roll: Divide into 12 pieces. Pinch together the ends of each roll and taper slightly. Bake at
400º F/205º C for 15 to 20 minutes or until done.
French Twists: (use recipe above):
Method
1. Place on a lightly floured surface. Divide into 18 equal pieces. Roll into 14-inch long ropes.
2. Fold each rope in half and twist, starting at fold.
3. Place on a greased baking sheet and brush with 1 / 3
cup of melted butter. Cover and
let rise in a warm place until double in size.
4. Brush with glaze and bake in a conventional oven at 400º F/205º C for 12 to 15
minutes or until done.
Breadmaker Owner’s Manual
70