Recipe - French Bread (Baguette)

XKGR41A Don Fifield
2 One fourth cup Bread flour
1 teaspoon Salt
1 One half teaspoon Sugar
1 One half teaspoon Buttar
Three fourths cup Water
1 teaspoon Dry yeast
FOR TOPPING:
2 tablespoon Poppy seeds; optional

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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini