Country Bread Abm Recipes

UNKNOWNCHEF86'S FRENCH COUNTRYSIDE BREAD (ABM)

Steps:

• Measure all ingredients into pan in order given.
• Use French setting and medium or dark crust (depending on your preference and your machine).

FRENCH COUNTRYSIDE BREAD (BREAD MACHINE - ABM)

Steps:

• Add all ingredients to your bread machine as your directions instruct.
• Mine go like this:.
• Add liquid ingredients to bread pan.
• Add all dry ingredients, except yeast, to bread pan.
• Make a well in the dry ingredients and carefully add the yeast into the well.
• Select the "French" setting on your machine.
• Select crust color, if applicable.
• Press start!
• OVEN METHOD:.
• To make loaves in the oven, use the "Dough" cycle on your machine.
• When cycle is complete, punch dough down and divide into 2 equal parts.
• On a lightly floured surface, roll each half into a rectangle, about 10 x 15.
• Starting at the long side, roll each rectangle, jelly roll style, into a tight, long loaf. Seal seams and ends by pinching dough together.
• Place loaves seam sides down on a large, ungreased baking sheet. You may sprinkle some cornmeal or flour on the pan under where you'll be placing the loaves.
• Cover loaves with a clean towel and let rise in a warm place for about 30 minutes, until almost double in size.
• Preheat oven to 375*. Place a pan of hot water on the bottom rack of your oven. This will create steam inside the oven while the bread is baking to give you an authentic crust.
• Using a very sharp knife, carefully make 3 or 4 diagonal slashes in each loaf, cutting about 1/2 inch down into dough.
• If you choose, at this time you can carefully brush on an egg white glaze (one egg white beaten with 1 tbl. of water) and sprinkle with sesame seeds, poppy seeds, dried onion or garlic, etc., if desired.
• Bake for 25-30 minutes (or until loaves sound hollow when tapped) on middle oven rack.
• Cool on wire racks and serve warm.

FRENCH COUNTRYSIDE BREAD (BREAD MACHINE RECIPE)

Steps:

• 1. Measure and add liquid ingredients to the bread pan.
• 2. Measure and add dry ingredients (except yeast) to the bread pan.
• 3. Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure teh yeast and carefully pour it into the well.
• 4. Snap the baking pan into the breadmaker and close the lid.
• 5. Press "select" button to choose the French setting.
• 6. Choose your crust color and press "start".

RUSTIC COUNTRY BREAD

Steps:

• In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
• Whisk until creamy and smooth.
• Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
• Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
• Add remaining yeast, water, salt, butter and 1 cup bread flour.
• Beat at medium speed 3 minutes, or until smooth.
• Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
• Dough will just clear sides of bowl.
• (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
• (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
• Place in a greased bowl, turning once to coat.
• Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
• Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
• Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
• (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
• Preheat oven to 475° for at least 30 minutes.
• Make a slit in top of loaf with a serrated knife.
• Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
• Loaf is done when slightly domed and browned.
• Cool on a rack.
• Makes 1 large loaf.
• Note: Dough can also be shaped into flatbread, breadsticks or rolls.