MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: FRENCH BREAD (BAGUETTE) - PAN-1
  Categories: Breadmaker, Breads
       Yield: 1 servings
  
            XKGR41A Don Fifield
   2 1/4 c  Bread flour
       1 ts Salt
   1 1/2 ts Sugar
   1 1/2 ts Buttar
     3/4 c  Water
       1 ts Dry yeast
            FOR TOPPING:
       2 tb Poppy seeds; optional
 
 MMMMM-----------------DON FIFIELD, MARIETTA, GA----------------------
  
   1. Place first 4 ingredients inside the bread pan. Add water. Close
   cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
   MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
   and 25 minutes later) 2. Divide dough into 2 equal portions. Roll
   each portions into a ball. 3. Place the dough in a greased bowl.
   Cover. Rest for about 20 minutes.  (Place in the refrigerator during
   the summer time.) 4. Roll each ball into a rectangle, using a rolling
   pin. 5. Starting at one short edge, roll the dough up tightly into a
   thin log, pinching the edges to seal. Taper and round ends. 6. Place
   on a greased baking pan. Spray water on top. Proof at 90 deg. for 60
   minutes or until nearly doubled. 7. Brush with water. With a sharp
   knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of
   the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in 375
   deg. oven for 25 to 30 minutes or until golden brown. (If your oven
   allows for steaming, bake with steam for first 10 minutes.)
          FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM
   TO: ALL FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB
  
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