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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add to bread machine according to owner's manual (my machine does liquids first); program for DOUGH or MANUAL. | 2. At the end of the cycle, place on lightly floured surface, rolling into a large rectangle; start at the longest end and roll up tightly, pressing seams and tapering each end, tucking under. | 3. Place loaf on a greased baking sheet or stone; cover and let rise for one hour until doubled. | 4. Near end of rising time, preheat oven to 400 degrees. | 5. Mix glaze ingredients in a small bowl; brush over loaf generously; snip three diagonal slashes over the top (optional). | 6. Bake for 20-25 minutes, top will be golden brown. | 7. VARIATIONS: After rolling dough into a rectangle, (1) sprinkle with grated cheese [cheddar is delicious], or (2) generously brush with melted butter & sprinkle some aromatic herbs, or (3) spoon leftover marinara sauce close to the edges, -- then roll up tightly and pinch edges; continue as described in Step #3. | 8. VARIATION #2: Mince one small onion (about 1/4 cup) and add to wet ingredients. | 9. CREATIVE SUGGESTION: Shape into a round loaf instead of the usual long loaf. | 10. BABY FRENCH BREAD LOAFLETS: Divide dough ball into 12 balls, tapering to make mini-loaves; bake 15-20 minutes--watch carefully! | 11. FRENCH TWIST: Divide dough into 3 pieces, rolled into 14-16" ropes. Lay them on pan and braid in usual fashion, tuck ends under, stretch out a bit if need be; brush with 2 T. melted butter; cover & rise for about 30 minutes; brush with glaze, bake 20-25 minutes--watch carefully. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/4	1/4		0.0	0.0	0.0	0.0
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1	teaspoon		-	-	-	-
bread flour	3 1/2	cups		1730.995	347.7814	57.4441	7.9597
yeast	1	tablespoon		33.3	3.6756	4.2984	0.162
water	2	tablespoons		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water			beaten	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk			beaten	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.