WestBend 41089 Instruction Manual - Page 36

- TRADITIONAL FRENCH BREAD 0 Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf. 10 ounces (1 1/4 cups) 1 tablespoon 3'/2 cups 1'/2 teaspoons 1 1/4 teaspoons 2 teaspoons -or1'/2 teaspoons 1 1 teaspoon INGREDIENTS WATER. 80 °F BUTTER or MARGARINE BREAD FLOUR SUGAR SALT ACTIVE DRY YEAST -or- BREAD MACHINE/ FAST RISE YEAST EGG WHITE, slightly beaten WATER POPPY or SESAME SEEDS for garnish BREAD SELECT SETTING TO USE: dough Ei Add water and butter to pan. El Add bread flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. El Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. 4 Program for dough. Program time delay if being used. Start bread maker. When done, unlock pan from bread maker. Place dough onto floured surface. Let rest 15 minutes. El Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft-free place for 45 to 55 minutes or until nearly double in size. With sharp knife, make 3 or 4 Y4-inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf. Sprinkle with poppy or sesame seeds if desired or leave plain. 6 Bake in preheated 375°F oven for 40 minutes or until golden brown. Cool slightly before slicing.