French Bread (Baguette) - Pan-1

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: FRENCH BREAD (BAGUETTE) - PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
2 1/4 c Bread flour
1 ts Salt
1 1/2 ts Sugar
1 1/2 ts Buttar
3/4 c Water
1 ts Dry yeast
FOR TOPPING:
2 tb Poppy seeds; optional

MMMMM-----------------DON FIFIELD, MARIETTA, GA----------------------

1. Place first 4 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Divide dough into 2 equal portions. Roll
each portions into a ball. 3. Place the dough in a greased bowl.
Cover. Rest for about 20 minutes. (Place in the refrigerator during
the summer time.) 4. Roll each ball into a rectangle, using a rolling
pin. 5. Starting at one short edge, roll the dough up tightly into a
thin log, pinching the edges to seal. Taper and round ends. 6. Place
on a greased baking pan. Spray water on top. Proof at 90 deg. for 60
minutes or until nearly doubled. 7. Brush with water. With a sharp
knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of
the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in 375
deg. oven for 25 to 30 minutes or until golden brown. (If your oven
allows for steaming, bake with steam for first 10 minutes.)
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM
TO: ALL FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB

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