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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 32 |
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âI often make homemade French bread to serve with soup for my family,â says Ruth Fueller of Barmstedt, Germany. âSince I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver.â Ingredients:
1 cup water (70° to 80°) |
1/2 cup dried minced onion |
1 tablespoon sugar |
2 teaspoons salt |
3 cups king arthur unbleached bread flour |
2-1/4 teaspoons active dry yeast |
1 tablespoon cornmeal |
1 egg yolk, lightly beaten |
Directions:
1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under.
3. Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf.
4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Yield: 2 loaves (about 3/4 pound each, 16 slices).
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