French Bread
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
YIELD: 2 loaves (16 slices each).
"My husband game me a bread machine for Christmas the year we were married, and I use it about once a week," notes Janet Vink from Geneseo, Illinois. "We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast."
Ingredients
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1-1/4 cups water (70° to 80°)
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2 teaspoons sugar
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1 teaspoon salt
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3-1/2 cups bread flour
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1-1/2 teaspoons active dry yeast
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1 tablespoon cornmeal
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GLAZE:
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1 egg
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1 tablespoon water
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2 teaspoons sesame seeds, toasted, optional
Directions
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1.
In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
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2.
When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
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3.
Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
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4.
Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.
Nutrition Facts
1 slice: 50 calories, 0 fat (0 saturated fat), 7mg cholesterol, 77mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 2g protein.
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