2lb Basic Whitefrench Bread From Breadman Recipes

Steps:

• Add all ingredients to Bread Pan in the order given.

Steps:

• 1. Put ingredients in bread machine pan in the order listed. Set the machine for white bread, crust to your preference. Turn it on! In about 3 hours you have a wonderful HUGE loaf of homemade white bread. Perfect texture to use as sandwich bread, too. I love it warm, either from the machine or stick a slice into the microwave, with butter. YUMMY.
• 2. If you haven't been able to quite get it right before, you will with this recipe. A tip is to watch it while it mixes. The dough should wind up barely sticky, it should go around in the pan sticking occasionally. Add flour slowly if it sticks to sides and doesn't go around in the pan. It shouldn't be so dry that it just goes around in circles though.

Steps:

• Add to bread machine according to owner's manual (my machine does liquids first); program for DOUGH or MANUAL.
• At the end of the cycle, place on lightly floured surface, rolling into a large rectangle; start at the longest end and roll up tightly, pressing seams and tapering each end, tucking under.
• Place loaf on a greased baking sheet or stone; cover and let rise for one hour until doubled.
• Near end of rising time, preheat oven to 400 degrees.
• Mix glaze ingredients in a small bowl; brush over loaf generously; snip three diagonal slashes over the top (optional).
• Bake for 20-25 minutes, top will be golden brown.
• VARIATIONS: After rolling dough into a rectangle, (1) sprinkle with grated cheese [cheddar is delicious], or (2) generously brush with melted butter & sprinkle some aromatic herbs, or (3) spoon leftover marinara sauce close to the edges, -- then roll up tightly and pinch edges; continue as described in Step #3.
• VARIATION #2: Mince one small onion (about 1/4 cup) and add to wet ingredients.
• CREATIVE SUGGESTION: Shape into a round loaf instead of the usual long loaf.
• BABY FRENCH BREAD LOAFLETS: Divide dough ball into 12 balls, tapering to make mini-loaves; bake 15-20 minutes--watch carefully!
• FRENCH TWIST: Divide dough into 3 pieces, rolled into 14-16" ropes. Lay them on pan and braid in usual fashion, tuck ends under, stretch out a bit if need be; brush with 2 T. melted butter; cover & rise for about 30 minutes; brush with glaze, bake 20-25 minutes--watch carefully.

Steps:

• Measure and add liquid ingredients to the baking pan.
• Measure and add oil to baking pan.
• Measure and add dry ingredients (except yeast) to the baking pan.
• Sprinkle the yeast on top of the flour.
• Snap the baking pan into the breadmaker and close the lid.
• Choose the "Basic" setting.
• Choose the "Light" crust color setting.
• Press start.
• Remove the baking pan after about 55 minutes of the baking period.
• Gently shake the bread loaf out of the baking pan onto a cooling rack.
• If necessary, remove the kneading blade from the loaf. Be careful, it is hot!
• Set the loaf upright, cover with a dishtowel and let cool for 20 minutes.