The Ultimate French Bread

Name: The Ultimate French Bread
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 1 long loaf, 10-12 serving(s)
Ingredients: 1 1/4 cups warm water; 1 tablespoon sugar; 1 teaspoon salt; 3 1/2 cups bread flour; 1 tablespoon yeast; 2 tablespoons water; 1/2 teaspoon salt; 1 egg; water, beaten; 1 egg; milk, beaten

(29)

Recipe by Debber

Headline: BREAD MACHINE RESCUES MEAL FROM BOREDOM! Never again will you purchase French bread from the store. Impress your friends and neighbors with a warm loaf, laugh delightedly when the compliments start rolling in. COOKING TIME includes rising time, too.

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READY IN: 1hr 15mins

SERVES: 10-12

YIELD: 1 long loaf

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₄

cups warm water
1

tablespoon sugar
1

teaspoon salt
3 ¹⁄₂

cups bread flour
1

tablespoon yeast
CRUNCHY CRUST GLAZE
2

tablespoons water
¹⁄₂

teaspoon salt
SOFT CRUST GLAZE
1

egg
water, beaten
SILKY CRUST GLAZE
1

egg
milk, beaten

DIRECTIONS

Add to bread machine according to owner's manual (my machine does liquids first); program for DOUGH or MANUAL.
At the end of the cycle, place on lightly floured surface, rolling into a large rectangle; start at the longest end and roll up tightly, pressing seams and tapering each end, tucking under.
Place loaf on a greased baking sheet or stone; cover and let rise for one hour until doubled.
Near end of rising time, preheat oven to 400 degrees.
Mix glaze ingredients in a small bowl; brush over loaf generously; snip three diagonal slashes over the top (optional).
Bake for 20-25 minutes, top will be golden brown.
VARIATIONS: After rolling dough into a rectangle, (1) sprinkle with grated cheese [cheddar is delicious], or (2) generously brush with melted butter & sprinkle some aromatic herbs, or (3) spoon leftover marinara sauce close to the edges, -- then roll up tightly and pinch edges; continue as described in Step #3.
VARIATION #2: Mince one small onion (about 1/4 cup) and add to wet ingredients.
CREATIVE SUGGESTION: Shape into a round loaf instead of the usual long loaf.
BABY FRENCH BREAD LOAFLETS: Divide dough ball into 12 balls, tapering to make mini-loaves; bake 15-20 minutes--watch carefully!
FRENCH TWIST: Divide dough into 3 pieces, rolled into 14-16" ropes. Lay them on pan and braid in usual fashion, tuck ends under, stretch out a bit if need be; brush with 2 T. melted butter; cover & rise for about 30 minutes; brush with glaze, bake 20-25 minutes--watch carefully.

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