French Sandwich Pain Au Lait (Bread Machine) |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Beth Hensperger; bread used to make grilled sandwiches such as Croque Monsieurs. A slow riser; will rise dramatically during baking. Ingredients:
1 1/4 cups water |
5 tablespoons unsalted butter, cut into pieces |
2 7/8 cups bread flour |
1/8 cup barley flour |
1/3 cup nonfat dry milk powder |
1 tablespoon gluten |
1 teaspoon sugar |
1 1/2 teaspoons salt |
2 teaspoons fast rising yeast or 2 1/2 teaspoons bread machine yeast |
1 2/3 cups water |
6 tablespoons unsalted butter, cut into pieces |
3 3/4 cups bread flour |
1/4 cup barley flour |
1/2 cup nonfat dry milk powder |
1 tablespoon gluten, plus |
1 teaspoon gluten |
1 1/2 teaspoons sugar |
2 teaspoons salt |
2 1/4 teaspoons fast rising yeast or 2 3/4 teaspoons bread machine yeast |
Directions:
1. Add all ingredients in to pan according to the order in the manufacturer’s directions.
2. Set crust on medium and program for the Basic cycle; press start.
3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
4. Let cool to room temperature before slicing.
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