3 cups all-purpose flour
1 package Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup hot water (125º to 130ºF)
2 tablespoons margarine or butter
Servings: 18
Rosemary Parmesan:
Add 1/4 cup grated Parmesan cheese and 1-1/2 teaspoons rosemary leaves, crumbled, to dry ingredients.
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ALTERNATE SHAPING TECHNIQUES:
Baguettes:
Shape dough and let rise as directed above, placing on greased baking sheet. Make diagonal slits in top of loaf and brush with mixture of 1 egg white mixed with 1 tablespoon water, if desired. Bake at 375ºF 25 to 30 minutes. Remove from pan and cool on wire rack.
Shaped Valtrompia Pans (star, flower or heart):
Roll 1-1/3 cups dough into 8- × 8-inch square. Roll tightly into a loaf; pinch seam. Insert into greased mold and cover ends with greased caps. Let rise in warm place 30 minutes or until about doubled in size. Bake at 375ºF 55 to 60 minutes. Remove from pan and cool on wire rack. Cut with serrated knife into thin slices, about 1/4-inch thick.
Notes: *Recipe makes 3 cups dough. If you have only one pain de mie pan, place remaining dough in a covered bowl in refrigerator while baking first loaf. Or, shape remaining dough into baguettes.
Cuisine: Italian
1 package Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
1 teaspoon salt
1 cup hot water (125º to 130ºF)
2 tablespoons margarine or butter
Servings: 18
Rosemary Parmesan:
Add 1/4 cup grated Parmesan cheese and 1-1/2 teaspoons rosemary leaves, crumbled, to dry ingredients.
____________________
ALTERNATE SHAPING TECHNIQUES:
Baguettes:
Shape dough and let rise as directed above, placing on greased baking sheet. Make diagonal slits in top of loaf and brush with mixture of 1 egg white mixed with 1 tablespoon water, if desired. Bake at 375ºF 25 to 30 minutes. Remove from pan and cool on wire rack.
Shaped Valtrompia Pans (star, flower or heart):
Roll 1-1/3 cups dough into 8- × 8-inch square. Roll tightly into a loaf; pinch seam. Insert into greased mold and cover ends with greased caps. Let rise in warm place 30 minutes or until about doubled in size. Bake at 375ºF 55 to 60 minutes. Remove from pan and cool on wire rack. Cut with serrated knife into thin slices, about 1/4-inch thick.
Notes: *Recipe makes 3 cups dough. If you have only one pain de mie pan, place remaining dough in a covered bowl in refrigerator while baking first loaf. Or, shape remaining dough into baguettes.
Cuisine: Italian
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