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Bread Machine
French Bread
This recipe makes a wonderful French bread even when completed in the machine.
3 cups of bread flour (Better for Bread)
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon olive oil
1 Tablespoon honey
1 1/8 cup water
2 1/2 teaspoons yeast (Red Star)
Bake using regular cycle.
Bread Machine French Bread
Yield 1 small loaf
1 package active dry yeast
2 cups bread flour
3/4 teaspoon salt
1 teaspoon sugar
1 teaspoon butter, margarine, or olive oil
1 cup + 1 tablespoon warm water
Place all ingredients in the bread machine in the order suggested by the
manufacturer. Select French bread setting and bake.
Note: I like to make this using olive oil and adding the leaves stripped
from 1 sprig of fresh rosemary.
Bread Machine Greek Feta Olive Bread
Makes 1-pound Loaf.
1/2 cup crumbled feta cheese (2 ounces)
2/3 cup milk
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 cups bread flour
3 tablespoons sliced pitted ripe olives, drained
2 teaspoons sugar
1 1/2 teaspoons bread machine yeast.
If feta cheese is packed in brine, drain it well and pat dry. Crumble cheese
lightly into measuring cup (do not pack cheese). Add ingredients to bread
machine pan in the order suggested by manufacturer, adding the cheese and
the ripe olives with flour. (Cheeses vary in moisture content. If dough is
too dry or stiff or too soft or slack, adjust dough consistency.
Recommended cycle; Basic/white bread cycle; medium/normal color setting.
Store bread in the refrigerator; bring to room temperature before serving.
CHECKING DOUGH CONSISTENCY:
Check dough after 5 minutes of mixing; it should form a soft, smooth ball
around the blade. If dough is too stiff or dry, add additional water 1 teaspoon
at a time, until dough is of the right consistency. If dough is too soft
or sticky, add additional bread flour, 1 teaspoon at a time.
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