Home Bread-Bakers v098.n066.4

French Bread

az302@freenet.carleton.ca (Heather Kelly)
Sat, 5 Sep 1998 19:47:00 -0400 (EDT)
For "Talesin"
I'm not sure if it's "crusty" bread you are looking for...or my favourite
"baguette" :

Baguette (for 1.5 lb. machine)

1 c. water
1 Tbsp. sugar
1/2 tsp. salt
2 3/4 c. flour
1 1/2 tsp. yeast

Put in breadmaker.  Set on dough cucle.
Remove to floured surface.  Cut into 2 equal pieces.
Shape rolls by rolling back & forth making an even thickness.

Sprinkle baking sheet with about 2 Tbsp. cornmeal.
Set loaves on cornmeal...make shallow diagonal cuts every 2" on loaf with
a very sharp knife.
Cover with damp cloth & let rise until doubled...about 30 min.

Combine 1 egg yolk & 1 Tbsp. water
Brush over loaves.
Bake at 375F for 20 - 25 min. or until golden

Remove from sheets & cool on rack

This works well with Canadian  all-purpose flour.....I'm not sure what you may
have to add in the USA.

az302@Freenet.Carleton.ca (Heather Kelly)