2/3 cup water (70º to 80ºF)
3/4 teaspoon salt
2 cups bread flour
1 3/4 teaspoons Fleischmann's® Bread Machine Yeast
Servings: 12
FOR BREAD MACHINE LOAVES:
Measure all ingredients into bread machine pan in the order suggested by manufacturer.
Process in French or basic/white bread cycle; medium crust color setting. Remove baked bread from pan; cool on wire rack. Makes 1 loaf.
FOR CLASSIC-SHAPED LOAVES:
Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle.
When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. For 1-pound recipe, roll dough to 15 × 8-inch rectangle. Beginning at long end, roll up tightly. Pinch seam and ends to seal. Taper ends by gently rolling back and forth.
Grease large baking sheet; sprinkle with cornmeal. Place each loaf, seam side down, on prepared baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 minutes. With sharp knife, make 3 or 4 diagonal cuts, 1/4 inch deep, across top of each loaf. Lightly beat 1 egg white with 1 tablespoon water; brush over tops. Reserve remaining egg white mixture.
Bake at 375ºF for 20 minutes. Brush again with reserved egg white mixture; bake an additional 5 to 10 minutes or until done. Remove from sheet; cool on wire rack.
Yield: 1 Loaf
Notes: Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more.
* To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
* To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
3/4 teaspoon salt
2 cups bread flour
1 3/4 teaspoons Fleischmann's® Bread Machine Yeast
Servings: 12
FOR BREAD MACHINE LOAVES:
Measure all ingredients into bread machine pan in the order suggested by manufacturer.
Process in French or basic/white bread cycle; medium crust color setting. Remove baked bread from pan; cool on wire rack. Makes 1 loaf.
FOR CLASSIC-SHAPED LOAVES:
Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle.
When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. For 1-pound recipe, roll dough to 15 × 8-inch rectangle. Beginning at long end, roll up tightly. Pinch seam and ends to seal. Taper ends by gently rolling back and forth.
Grease large baking sheet; sprinkle with cornmeal. Place each loaf, seam side down, on prepared baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 minutes. With sharp knife, make 3 or 4 diagonal cuts, 1/4 inch deep, across top of each loaf. Lightly beat 1 egg white with 1 tablespoon water; brush over tops. Reserve remaining egg white mixture.
Bake at 375ºF for 20 minutes. Brush again with reserved egg white mixture; bake an additional 5 to 10 minutes or until done. Remove from sheet; cool on wire rack.
Yield: 1 Loaf
Notes: Do not make loaves larger than recommended by bread machine manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Use the 2-pound recipe if the pan holds 13 cups or more.
* To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
* To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
Last edited by a moderator:
