Breadmaker French Bread
#2491 - 03/11/03 03:47 PM
|
|
|
|
|
|
1 1/2 pound loaf:
1 1/4 cups plus 1 tbsp water
1 tbsp margarine
1/2 tbsp olive or veggy oil
3 1/3 cups all purpose or bread flour
1 tbsp sugar
1 1/4 teaspoons salt
2 tsp active dry yeast or 1 1/2 tsp bread machine/fast rise yeast.
Follow breadmaker directions for regular or white bread cycle.
Taken from West Bend recipe book
--------------------
Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
Print
Remind Me
Notify Moderator
|
|
|
Thanks so much for the help. Also, what do you store the extra bread in so it doesn't get soggy? I'm in Florida so we have a lot of humidity.
--------------------
Courtney (IBS-D)
"Do your part to live in peace with everyone, as much as possible." Romans 12:18
Print
Remind Me
Notify Moderator
|
|
|
Let it cool for 15 - 20 minutes and gently shake out of pan. Let sit on a cooling rack for another 20 minutes and store in a plastic bag.
--------------------
Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
Print
Remind Me
Notify Moderator
|
Posts
