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Crusty French Bread (Mixed in a Bread Machine) Recipe

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Crusty French Bread (Mixed in a Bread Machine) image
Abigail Marie in a Pot

 

This recipe for Crusty French Bread (Mixed in a Bread Machine), by , is from The Stuckey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Abigail Frickey (Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
1 c lukewarm water
2 Tbsp unsalted butter
2 Tbsp sugar
1 teaspoons salt
3+ c bread flour
2 tsp instant yeast
Glaze: 1 egg white + 1 tsp water whisked together well.

Directions:
Directions:
Place all ingredients in bread machine pan in order listed. Start dough cycle. After 5-10 minutes, lift the lid and check dough. If dough is too sticky (levels out), add more flour 1 tablespoon at a time. If dough is too dry, add water a teaspoon at a time. Dough should be a loose ball that sticks to the sides, then pulls away. When dough cycle is complete, turn dough out onto lightly floured board. Roll into oval shape slightly longer than you want your final loaf to be. Starting from long side, roll into a cylinder shape. Pinch seam together. Turn over so seam is hidden. Pinch ends together and turn under making a small rounded shape on each end. Cover with a tea towel and allow to rise in warm place. Preheat oven to 380 degrees. Make glaze and brush over loaf. Using a sharp knife, (I use a serrated knife) or a single edge razor blade, cut diagonal slashes about 2 inches apart and inch deep across the top of loaf. Bake loaf for 20 minutes until golden brown.

Personal Notes:
Personal Notes:
Abbie's mother Tracey had a spell of sickness while pregnant with her sister Emily. The pot was there for her mother, as she was on bedrest and wasn't supposed to be up and about, and Abbie loved sitting in the pot.

 

 

 

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