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Name: French Bread (Baguette)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: French
Ingredients: 2 tb Poppy seeds; optional; 3/4 c Water; XKGR41A Don Fifield; 2 1/4 c Bread flour; 1 ts Salt; FOR TOPPING:; 1 1/2 ts Buttar; 1 1/2 ts Sugar; 1 ts Dry yeast

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INGREDIENTS

2 tb Poppy seeds; optional
3/4 c Water
XKGR41A Don Fifield
2 1/4 c Bread flour
1 ts Salt
FOR TOPPING:
1 1/2 ts Buttar
DON FIFIELD, MARIETTA, GA
1 1/2 ts Sugar
1 ts Dry yeast

Servings

INSTRUCTIONS

1. Place first 4 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide dough into 2 equal portions. Roll each portions into a ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20 minutes. (Place in the refrigerator during the summer time.) 4. Roll each ball into a rectangle, using a rolling pin. 5. Starting at one short edge, roll the dough up tightly into a thin log, pinching the edges to seal. Taper and round ends. 6. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in 375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven allows for steaming, bake with steam for first 10 minutes.) FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB

NOTES

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French Bread (Baguette)

2 tb Poppy seeds; optional
3/4 c Water
 XKGR41A Don Fifield
2 1/4 c Bread flour
1 ts Salt
 FOR TOPPING:
1 1/2 ts Buttar
 DON FIFIELD, MARIETTA, GA
1 1/2 ts Sugar
1 ts Dry yeast

1. Place first 4 ingredients inside the bread pan. Add  water. Close cover and place dry yeast into the yeast  holder. SELECT: BASIC DOUGH MODE. Press start.  (Breadmaker completes the basic dough mode 2 hours and  25 minutes later) 2. Divide dough into 2 equal  portions. Roll each portions into a ball. 3. Place the  dough in a greased bowl. Cover. Rest for about 20  minutes.  (Place in the refrigerator during the summer  time.) 4. Roll each ball into a rectangle, using a  rolling pin. 5. Starting at one short edge, roll the  dough up tightly into a thin log, pinching the edges  to seal. Taper and round ends. 6. Place on a greased  baking pan. Spray water on top. Proof at 90 deg. for  60 minutes or until nearly doubled. 7. Brush with  water. With a sharp knife, make 3 or 4 diagonal cuts  about 1/4 inch deep across top of the logs. 8.  Sprinkle with poppy seeds if desired. 9. Bake in 375  deg. oven for 25 to 30 minutes or until golden brown.  (If your oven allows for steaming, bake with steam for  first 10 minutes.)         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME:  01/12 9:22 PM TO: ALL FROM: DON FIFIELD (XKGR41A)  SUBJECT: BM - PANASONIC 1 LB

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Nutrition

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Serving Size: 1 Serving (1121g)
Recipe Makes: 1 Servings

Calories: 3722
Calories from Fat: 154 (4%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 7.4g
Cholesterol 0mg		0 %
Sodium 28.3mg		1 %
Potassium 1198.6mg		32 %
Total Carbohydrate 751.5g		221 %
	Dietary Fiber 26.9g	108 %
	Sugars, other 724.6g
Protein 123g		176 %
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: 3722

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