Recipe by rickv
This is my winner with Tammiev and our friends. This recipe is for a 2 pound loaf and has never failed me. I think it is the lack of oil and sugar that they like in this one.
Top Review by ~*Miss Diggy*~
This is one AWESOME bread! I made it on the dough cycle, and then took it out, rolled it out into a 15x8 rectangle and then rolled it up on the 15 inch sides. Then I pinched the edges together to be "seamless" and then rolled it back and forth, gently, to taper the ends (bring to almost a point) and then put it on a greased baking sheet with a little cornmeal. I put a few slits in the top about 1/4 inch deep and brushed on a little bit of cold water all over the top of the loaf. Let it rise for another hour and then used 1 egg white to brush over the top of it, and then baked it at 350 for 25-35 minutes (when it was a golden brown and sounded hollow when I thunked it). This turned out to be one of the best tasting loafs I have ever had! I will make this again and again....no more buying french bread for me!!!
- 1 1⁄2 cups water, at about 105 degrees
- 4 cups flour (a flour with at 4 grams protein per serving is best)
- 1 1⁄2 teaspoons salt (I use kosher)
- 2 1⁄2 teaspoons dry yeast
- Add to the bread pan in the order yours needs.
- For mine it is water first.
- Then I add half the flour and the salt followed by the rest of the flour and the yeast on top.
- This will run well on the normal, rapid, and delay start cycles.