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Ingredientes
- 1 1/2 lb LOAF-----
- 1 c. Water
- 1 1/2 tsp Salt (I used 3/4 tsp)
- 3 c. Bread flour
- 2 tsp Yeast Cornmeal
Direcciones
- *** Slightly adapted for my use from Bread Machine Magic*** Place all ingredients except cornmeal in breadpan. Select dough setting and start. At beep, turn dough onto a floured countertop or possibly cutting board. (I spray an acrylic board with Pam and skip the flour). Shape the dough into 12" oblong loaf, 1 large round loaf, 2 18-inch baguettes, or possibly 8 french rolls.
- Dust the top with a little flour; rub it in. Place on a cookie sheet dusted with cornmeal. Cover with a damp towel and let rise in a hot over 30 to 45 min of till doubled. To hot oven slightly, turn on hot setting for two min then turn it of
- Place a pan of warm water on the bottom rack of the oven. Preheat oven to 450 . Immediately before placing bread in oven, slash tops with a very sharp knife (I use a serratted knife) about 1/2" deep.
- Bake round or possibly oblong loaves 20 minues, baguettes about 15 min, french rolls bake 10 to 12 min. Remove from oven and cold on a wire rack.
- This is best served within hrs of baking. To preserve crisp crust, don't store in plastic wrap or possibly bags.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 657g | |
| Calories 1484 | |
| Calories from Fat 57 | 4% |
| Total Fat 6.82g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3506mg | 146% |
| Potassium 412mg | 12% |
| Total Carbs 298.1g | 79% |
| Dietary Fiber 9.9g | 33% |
| Sugars 1.27g | 1% |
| Protein 49.24g | 79% |
