|
Ingredients
1 cup plus 1 Tablespoon warm water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon olive oil
2 cups bread flour, plus
more as needed
1 package yeast
Directions
Bread Machine
Method
Place all ingredients in
the order listed and select white bread setting then
start setting (or other similar settings, depending
on your bread machine options).
Conventional Oven
Method
In electric mixer bowl,
whisk warm water and yeast until yeast is dissolved,
then add oil. In a separate medium mixing bowl, sift
together flour, salt and sugar. Attach dough hook
tool to electric mixer and turn to slow speed.
Gradually add flour mixture to yeast and water
mixture, and continue mixing until well blended,
scraping sides and bottom as necessary. If dough
sticks to sides of bowl and/or your fingers when
trying to handle, add additional flour to dough (1 tablespoon
at a time, mixing in each time), just until
dough stops sticking to sides of bowl and fingers.
Oil a large glass bowl,
then transfer dough to bowl. Cover with plastic wrap
and allow to sit until doubled in size (about 45
minutes). Transfer dough to a lightly floured work
surface and knead (folding dough into itself about 6
times), sprinkling with additional flour as
necessary to prevent dough from sticking to hands
and work surface. Form into 1 or 2 long loaf shapes, about
2
1/2 to 3 inches in width. Oil wax or parchment paper
and place on French bread pan(s). Carefully transfer
shaped dough loaves to bread pans and cover with a
light weight towel to prevent from drying out. Allow
to rise until loaves fully fill the bread pans and
have doubled in size (about 45 minutes).
15 minutes before you
are ready to bake, preheat oven to 350°
F. After loaves have risen to desired size, very
gently pull on the wax or parchment paper to remove
it from bread (bread will roll while staying in
place). Note: Removing parchment paper too quickly
might cause bread to reduce in size. Bake for 30-45
minutes or until crust is golden and bread appears
done. Transfer to a wire cooling rack and allow to
partially or thoroughly cool before cutting. |
