If you have time, allow a second rise before shaping to develop more flavor in the bread, but it is very good without it, too.
Place the warm water in the ™ mixing bowl. Stir in yeast and a tablespoon of the flour; let stand for 5 minutes, until mixture is foamy and bubbly.
While yeast is proofing, combine 5 ¾ cups of all-purpose flour and 1¼ cups of cake flour with the wheat germ and salt. Add the cold water and the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes. Combine remaining flours and reserve. Continuing on speed 2, add the remaining flour mixture 1 tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead.
How To Convert Your Favorite Recipes To A Bread Machine
Dust dough ball lightly with flour and place in a large bowl, cover with plastic wrap. Let rise in a warm, draft free place until doubled in size, about 1 hour. Punch dough down, recover, and let rise again until doubled in size. (This last rise can be omitted if pressed for time, but makes for a more flavorful loaf, with a more artisanal bread texture and crust.) Punch dough down and divide into 3 pieces. Shape each into a long narrow loaf, about 14 to 16 inches in length, and place on a baking sheet lined with parchment. Cover loosely with plastic wrap and let rise until doubled, about 45 to 60 minutes.
Dust loaves generously with flour. Make 4 or 5 diagonal slashes in the top of each loaf about ¼-inch deep, using a serrated knife, razor or lame. Bake in preheated 425°F oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack.½ cup warm water 2¼ teaspoons active dry yeast 3 cups unbleached, all-purpose or bread flour 2 tablespoons wheat germ 1 cup cold water 1½ teaspoons sea or kosher salt cornmeal for dusting the pan
Calories 72 (3% from fat) • carb. 15g • pro 2g • fat 0g • chol. 0mg • sod. 177mg • calc. 4mg • fiber 1g
Homemade Sandwich Rolls Recipe
1. Place the yeast and warm water in the bowl of the Hand Stand Mixer with a pinch of the flour. Stir to dissolve yeast and let stand for 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is alive and active. 2. Place the flour and wheat germ in a separate bowl and stir. Add the cold water, salt and ½ cup of the flour mixture to the yeast mixture. Insert the flat beaters. Using speed 1, mix until smooth, about 30 to 40 seconds. 3. Continue adding the flour mixture, ½ cup at a time, mixing completely – about 30 to 40 seconds – until no flour is visible after each addition. The dough at first will be a batter, and slowly as the flour is added the batter will become a complete ball of dough that cleans the sides of the mixing bowl. After all the flour mixture has been incorporated switch to the dough hooks. Mix on speed 3 for 2 to 3 minutes to knead the dough. 3. Dust dough ball lightly with flour and place in a resealable food storage bag, press out air and seal. Let rise in a warm, draft-free place until doubled in size, about 1 hour. 4. Punch dough down and divide into 2 pieces. Shape each into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat oven to 400° F. 5. Make 4 diagonal slashes in each loaf about ¼-inch deep using a serrated knife. Bake bread in preheated oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely before slicingThis is an easy, crusty, French Bread recipe for your bread machine. It makes a 2 lb. loaf. For diabetics 1 slice/serving is 2 carbs or equal to 2 slices of bread. You can get the bread slicing guide at Wal-Mart for about $10.
Place the warm water into your bread pan. Be sure the kneading paddle is in place. Then add the olive oil, the salt, and the sugar, in this order. Add the flour, covering the liguid. Make a small indentation on top of the center of the flour, but not deep enough to reach the liquid. Add the yeast to this indentation. (Adding the ingredients in this order is important, especially when using the timer. It keeps the yeast away from the liquid ingredients until it is time to knead them together. Liquid ingredients will prematurely activate the yeast.) Now you are ready to set your bread pan in the machine and set the timer or choose the French Bread Cycle. This recipe makes a 2lb loaf.
Who says you can't make decent bread in a bread machine? This is probably my favorite French Bread recipe for the bread machine. Nice and crusty. Fabulous slathered with softened or whipped butter. Let it stand 10 minutes before you slice it with a sharp bread knife.
French Baguettes Recipe
Bread Machine French Bread 1 1/3 cups Water warm 1 1/2 tbsps olive oil 1 1/2 tsp. Salt 2 tbsps Sugar 4 cups All purpose flour or bread flour 2 tsp. Yeast Place the warm water into your bread pan. Be sure the kneading paddle is in place. Then add the olive oil, the salt, and the sugar, in this order. Add the flour, covering the liguid. Make a small indentation on top of the center of the flour, but not deep enough to reach the liquid. Add the yeast to this indentation. (Adding the ingredients in this order is important, especially when using the timer. It keeps the yeast away from the liquid ingredients until it is time to knead them together. Liquid ingredients will prematurely activate the yeast.) Now you are ready to set your bread pan in the machine and set the timer or choose the French Bread Cycle. This recipe makes a 2lb loaf.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Easy Ciabatta {bread Machine}
Bread Machine French Bread 1 1/3 cups Water warm 1 1/2 tbsps olive oil 1 1/2 tsp. Salt 2 tbsps Sugar 4 cups All purpose flour or bread flour 2 tsp. Yeast Place the warm water into your bread pan. Be sure the kneading paddle is in place. Then add the olive oil, the salt, and the sugar, in this order. Add the flour, covering the liguid. Make a small indentation on top of the center of the flour, but not deep enough to reach the liquid. Add the yeast to this indentation. (Adding the ingredients in this order is important, especially when using the timer. It keeps the yeast away from the liquid ingredients until it is time to knead them together. Liquid ingredients will prematurely activate the yeast.) Now you are ready to set your bread pan in the machine and set the timer or choose the French Bread Cycle. This recipe makes a 2lb loaf.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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