Breadman BREAD BAKER TR2828G User Manual Page 37

  • Download
  • Add to my manuals
  • Print
  • Page
    / 80
  • Table of contents
  • TROUBLESHOOTING
  • BOOKMARKS
  • Rated. / 5. Based on customer reviews
Page view 36
35.
BASIC BREAD RECIPES (CONTINUED)
French Bread
1 lb.
water 80˚F/27˚C p cup + 2 TBL
oil 1 TBL
sugar 1 TBL
salt 1 tsp
bread flour 24 cups
Red Star
®
active dry yeast 14 tsp
Use Basic mode and 3 French menu or Regular Dough mode and 2 Dough menu for
hand shaping
1. Place dough on a lightly floured surface. Let dough
rest for 5 minutes.
2. Cut dough into halves. Roll each portion into a long
rope and place in trough of a lightly greased, double
trough baguette pan (maximum 3-inch wide trough)
or on a lightly greased cookie sheet.
3. Glaze each baguette with white egg. Slash 5 times
diagonally with a very sharp knife or pair of scissors.
Place in a warm, draft-free spot to rise until doubled
in size, about 45 to 60 minutes.
4. Glaze unslashed portions again with egg white. Bake
in preheated 400˚F/295˚C oven for 25 to 30 minutes
or until deep brown.
French Variation Bread
1 lb.
water 80˚F/27˚C p cup + 2 TBL
sugar 1 TBL
salt 1 tsp
bread flour 24 cups
Red Star
®
active dry yeast 14 tsp
Use Basic mode and 2 French menu
Hand Shaping
Page view 36
1 2 ... 32 33 34 35 36 37 38 39 40 41 42 ... 79 80

Comments to this Manuals

No comments