Ingredients
375 ml water
3 tsp olive oil
2 tsp salt
1 tbs sugar
600g/ 4 cups bread flour
1.5 tsp yeast
Method:
1. Place into breadmaker pan in the order recommended by your breadmaker.
2. Place pan into your breadmaker, select the DOUGH cycle and start the machine.
3. When the machine is finished, remove the dough and punch down. Knead gently and shape into a rough loaf shape, or two long bread sticks. Place onto a greased tray and score the top with a sharp knife about 1/2" deep. Rest, and allow to rise for around 50-60 minutes, until it has doubled in size.
4. Glaze the top with milk, and bake in a preheated 200'C (180'C fan-forced) oven for 20-25 minutes, or until cooked and golden brown.
9 comments:
Thank you! I starred this and will use it next time I make french bread. I haven't found *THE* recipe yet, so hopefully this will be the one.
Julie, this recipe looks good and I intend to make it this weekend when I do my weekly batch of bread, Sunday and Monday being my days off. I know it's not important but would you mind telling me how you get that lovely shape to your loaves? Do you cook the loaves on a flat sheet or in a loaf pan? TIA Regards,
Rose
Hi Niecey,
I hope you have success with it, we like it :-)
Hi Rose,
For the loaves in the photo, I divided the dough in half and formed two longish loaves, slashed the tops with a sharp knife and baked them on a flat tray. Most often use this recipe for longer, baguette-type loaves which I use for garlic bread. Have fun!
Cheers, Julie
This might be just the thing for today! Thank you :-)
Looking good!
Hi! Just wanted to tell you that this bread is just fabulous! I did doctor it by adding in a cup of Parmesan cheese and a little more water. I also grease the loaves with bacon grease. I make this bread about two times a week. Everyone asks for this bread. Thank You!
Yum, Kristen thank you :-) I would never have thought of adding Parmesan but that and the bacon grease would make it better than one of my hubby's favourite cheese and bacon rolls (which he buys sometimes)! Awesome, thank you!
Cheers, Julie
Well, I tried the recipe. Threw in the rest of the Parmesan cheese, just because. Um. . .I live in the States. My bread, realizing its Aussie roots, attempted to go there. Not quite as high a loaf as I had hoped, but good enough. And, wow, it was good! Very good texture, in spite of being a bit flat. I was translating ml. into cups. May have misread the measuring cup. I am bread challenged. Family loved it, however. Thank you!
LOL Debra, I'm glad everyone liked it anyway! Thanks for coming back and leaving a comment :)
Cheers, Julie
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