French Bread
French Bread recipe
Yield
12 servingsPrep
1 hrsCook
1 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅞ | cup |
water
|
|
| ½ | teaspoon |
salt
|
|
| 2 ⅓ | cups |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 207 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 552 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
yeast, active dry
|
|
Directions
Place everything in pot in order presented.
Press start When second knead cycle has completed, turn off machine and allow dough to rise until doubled in bulk.
Punch down and allow to double in bulk a second time.
Punch dough down and remove from pot.
Form into a ball and allow to rest 5 min.
While dough is rising in bread machine machine, soak the Terra Cotta baking dish in water for about 30 min.
Just before using, grease the bottom half of the dish and dust with cornmeal.
After the 5 minute rest period, form dough into a 15 inch long loaf and carefully lift into the dish.
Place dish in a warm (about 85 deg.) spot and allow dough to double in bulk for the third time.
When ready to bake, cover the dish with the soaked lid and place in a COLD oven.
Turn on the oven, set the temperature control to 400 deg. F and allow to bake 30 min. with the lid on.
After the 30 min. remove the lid, reduce the temp to 375 deg. F and bake another 15 to 20 min. or until the desired color is reached.
During the final baking period, turn the dish periodically to ensure even browning.
When done, remove immediately to wire rack for cooling.
