*  Exported from  MasterCook  *
 
                     AUTHENTIC FRENCH BREAD - BM MAGIC
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Posted by Gaye Levy DTXT63A
                         -----1-1/2 LB LOAF-----
    1      cup           Water
    1 1/2  teaspoon      Salt (I used 3/4 tsp)
    3      cup           Bread flour
    2      teaspoon      Yeast
                         Cornmeal
 
 ***   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
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 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 warm over 30 to 45
 minutes of until doubled. To warm oven slightly, turn on warm setting for two
 minutes then turn it off.  Be sure to remove bread from the oven to preheat.
 
   Place a pan of hot 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 oblong loaves 20 minues, baguettes about 15 minutes, french rolls
 bake 10 to 12 minutes. Remove from oven and cool on a wire rack.
 
   This is best served within hours of baking.  To preserve crisp crust, do not
 store in plastic wrap or bags.
 
 
 
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