Classic French Bread recipe


5/5 - 0 Total votes

Servings: 14 servings
Prep time: None None
Cooking time: None None

Ingredients

1 : /2 c Fresh cilantro leaves or

-cup : -cup fresh cilantro and 1/2

-cup : -cup fresh parsley leaves

1/4 : c Freshly grated Parmesan

-cheese : -cheese

3 : tb Pine nuts

1 : ts Grated lime zest

1 : lg Garlic clove

5 : tb Extra-virgin olive oil

Salt : Salt and freshly ground

-black : -black pepper

1/2 : lb Tomatillos; coarsely chopped

2 : tb Cilantro; stems removed

1 : Chiles; jalapeno, seeded

2 : Cloves garlic; peeled and

-smashed : -smashed

2 : Scallion; cut 1 inch thick

1/4 : Cu vegetable oil

1 : ts Salt

1 : tb Lime juice

1 : bn Scallions; including a few

; : ; inches of the

; : ; greens, finely

; : ; chopped

1 : bn Cilantro; large stems

; : ; removed, chopped,

; : ; (about 1 cup)

1 : Jalapeno chile; seeded and

-chopped : -chopped

1 : ts Roasted ground cumin

1 : pn Salt

1/3 : c Sunflower seed oil

Water : Water to thin; about 1/4 cup

1 : Egg

1 : tb Dijon mustard

1 : tb Minced garlic

2 : tb Fresh lime juice

1 : tb Chopped cilantro

2 : tb Chopped red onions

1 : c Vegetable oil

Salt : Salt

Hot : Hot sauce

1 : c Mayonnaise

2 : tb Capers; drained

3 : tb Black olives; pitted,

-chopped : -chopped

1/4 : c Chopped fresh cilantro

Juice : Juice of 1 lemon

1 : ts Dijon mustard

Salt : Salt and black pepper; to

-taste : -taste

2 : c Picked cilantro leaves

1 : tb Minced garlic

1/2 : c Roasted pine nuts

1/2 : c Roasted walnuts

1/2 : c Parmesan cheese

3 : tb Olive oil

(or : (or enough to make a paste)

Salt; : Salt; to taste

Directions

0: Note 1: In U

1: S

2: , use Bread Flour; in Canada, use either Bread Flour or All Purpose Flour

3: 1

4: Measure first 5 ingredients in the order listed into Baking Pan

5: 2

6: Insert Baking Pan into oven chamber, twist to secure

7: Close lid

8: 3

9: Select: Dough / Pasta Setting

10: 4

11: Press Start There will be a 25 minute preheat delay before mixing begins

12: 5

13: When cycle is complete, remove dough from machine to a lightly floured surface

14: If necessary, knead in enough flour to make dough easy to handle

15: 6

16: Divide dough in half and roll each half into a 10 x 8 inch rectangle

17: Beginning at long end, roll up tightly as for jelly roll

18: Pinch seams and ends to seal

19: Taper ends by gently rolling back and forth

20: 7

21: Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal (optional)

22: Lightly brush each loaf with oil

23: Cover and let rise in warm, draft free place until double in size, 20 to 30 minutes

24: With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf

25: Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf

26: Bake at 350F for 20 minutes

27: Brush again with remaining egg white mixture

28: 8

29: Bake 5 to 10 minutes more or until done

30: Bread should sound hollow when tapped

31: (For even browning when baking two loaves, switch positions of sheets halfway through baking

32: ) Remove the breads from the sheets; cool on a wire rack

33: Makes 2 loaves

34: Helpful Tip: This crusty French bread, with its chewy texture, makes a delicious garlic bread

35: Just slice lengthwise, top with garlic butter & broil

36: Posted to EAT-LF Digest by Reggie and Jeff Dwork <reggie@best

37: com> on Oct 1, 1999, converted by MM_Buster v2

38: 0l

39:







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