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Name: Authentic French Bread - Bm Magic
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: French
Ingredients: Posted by Gaye Levy DTXT63A; 1 1/2 lb LOAF-----; 2 ts Yeast; 1 c Water; 3 c Bread flour; 1 1/2 ts Salt (I used 3/4 tsp); Cornmeal

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INGREDIENTS

Posted by Gaye Levy DTXT63A
1 1/2 lb LOAF-----
2 ts Yeast
1 c Water
3 c Bread flour
1 1/2 ts Salt (I used 3/4 tsp)
Cornmeal

Servings

INSTRUCTIONS

*** Slightly adapted for my use from Bread Machine Magic *** Place all ingredients except cornmeal in breadpan. Select dough setting and start. At beep, turn dough onto a floured countertop or cutting board. (I spray an acrylic board with Pam and skip the flour). Shape the dough into 12" oblong loaf, 1 large round loaf, 2 18-inch baguettes, or 8 french rolls. Dust the top with a little flour; rub it in. Place on a cookie sheet dusted with cornmeal. Cover with a damp towel and let rise in a warm over 30 to 45 minutes of until doubled. To warm oven slightly, turn on warm setting for two minutes then turn it of Place a pan of hot water on the bottom rack of the oven. Preheat oven to 450~. Immediately before placing bread in oven, slash tops with a very sharp knife (I use a serratted knife) about 1/2" deep. Bake round or oblong loaves 20 minues, baguettes about 15 minutes, french rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack. This is best served within hours of baking. To preserve crisp crust, do not store in plastic wrap or bags. Posted to EAT-L Digest - 18 Jun Date: Wed, 19 Jun 1996 01:10:40 -0400 From: Kappie King

NOTES

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Authentic French Bread - Bm Magic

Posted by Gaye Levy DTXT63A
1 1/2 lb LOAF-----
2 ts Yeast
1 c Water
3 c Bread flour
1 1/2 ts Salt (I used 3/4 tsp)
 Cornmeal

***   Slightly adapted for my use from Bread Machine Magic *** Place all  ingredients except cornmeal in breadpan. Select dough setting and start. At  beep, turn dough onto a floured countertop or cutting board. (I spray an  acrylic board with Pam and skip the flour). Shape the dough into 12" oblong  loaf, 1 large round loaf, 2 18-inch baguettes, or 8 french rolls.    Dust the top with a little flour; rub it in.  Place on a cookie sheet  dusted with cornmeal.  Cover with a damp towel and let rise in a warm over  30 to 45 minutes of until doubled. To warm oven slightly, turn on warm  setting for two minutes then turn it of    Place a pan of hot water on the bottom rack of the oven. Preheat oven to  450~. Immediately before placing bread in oven, slash tops with a very  sharp knife (I use a serratted knife) about 1/2" deep.    Bake round or oblong loaves 20 minues, baguettes about 15 minutes, french  rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack.    This is best served within hours of baking.  To preserve crisp crust, do  not store in plastic wrap or bags.    Posted to EAT-L Digest - 18 Jun    Date:    Wed, 19 Jun 1996 01:10:40 -0400    From:    Kappie King <Lestat6663@AOL.COM>

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Nutrition

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Serving Size: 1 Serving (2171g)
Recipe Makes: 1 Servings

Calories: 4950
Calories from Fat: 207 (4%)

Amt Per Serving		% DV

	Total Fat 23g	31 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 9.9g
Cholesterol 0mg		0 %
Sodium 36.3mg		1 %
Potassium 1540mg		41 %
Total Carbohydrate 994.3g		292 %
	Dietary Fiber 34.9g	139 %
	Sugars, other 959.4g
Protein 165.1g		236 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 4950

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