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Posted by Gaye Levy DTXT63A
1 1/2 lb LOAF—–
1 c Water
1 1/2 ts Salt (I used 3/4 tsp)
3 c Bread flour
2 ts Yeast
Cornmeal
*** Slightly adapted for my use from Bread Machine Magic *** Place all
ingredients except cornmeal in breadpan. Select dough setting and start. At
beep, turn dough onto a floured countertop or cutting board. (I spray an
acrylic board with Pam and skip the flour). Shape the dough into 12″ oblong
loaf, 1 large round loaf, 2 18-inch baguettes, or 8 french rolls.
Dust the top with a little flour; rub it in. Place on a cookie sheet
dusted with cornmeal. Cover with a damp towel and let rise in a warm over
30 to 45 minutes of until doubled. To warm oven slightly, turn on warm
setting for two minutes then turn it of
Place a pan of hot water on the bottom rack of the oven. Preheat oven to
450~. Immediately before placing bread in oven, slash tops with a very
sharp knife (I use a serratted knife) about 1/2″ deep.
Bake round or oblong loaves 20 minues, baguettes about 15 minutes, french
rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack.
This is best served within hours of baking. To preserve crisp crust, do
not store in plastic wrap or bags.
Yields
1 Servings
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