Rustic-style French Round Bread (Pain De Campagne)

 For sponge:
7 oz. water
1 1/2 cups white bread flour
1/2 cup wheat flour
1/4 tsp. rapid-rise yeast

  For remainder:
1/2 cup water
2 cups white bread flour
1/2 cup wheat flour
1/4 cup rye flour
1 1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. rapid-rise yeast


Pour the water into the bread machine pan. Sprinkle both types
of flour and cover water completely. add yeast. Set to dough cycle. When dough cycle has finished, switch machine off, but leave the sponge (poolish) inside, with the lid closed, for 2-8 hours, depending on how sour you like your bread to taste.

Remove the bread pan from the machine and pour in the water for the dough. Sprinkle each type of flour over the water. Add salt & sugar in separate corners. Add yeast in the center of the flour. Set to dough cycle.

When dough cycle has finished, place dough on a lightly floured surface. Punch it down gently, then shape it into a plump, round ball. Place on a lightly oiled baking sheet. Cover with a large glass bowl or lightly oiled clear plastic wrap and leave to rise in a warm place for 30-45 minutes, or until almost doubled in bulk.
Preheat the oven to 425 F.

Dust the top of the loaf with flour. Cut 3 vertical slashes across the loaf, then cut 3 more slashes horizontally across the loaf. Transfer the baking sheet to a rack that is mid to lower bottom of the oven and bake for 40 minutes, or until it is golden and sounds hollow when tapped on the base. Turn out on to a wire rack

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Soft Garlic Breadsticks

Ingredients:
1 cup plus 2 Tablespoons water
2 Tablespoons olive or canola oil
3 Tablespoons grated Parmesan cheese
2 Tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
3 cups bread flour
2 teaspoons active dry yeast
1 Tablespoon butter or stick margarinem melted

In bread machine pan, place the 1st nine 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).
When cycle is completed, turn dough ontoa lightly floured surface.  Divide into 20 portions.  Shape each into a ball; roll each into a 9 in. rope.  Place on greased baking sheets.  Cover and let rise in a warm place for 40 minutes or until doubled.  Bake at 350 for 18-22 minutes or until golden brown.  Remove to wire racks.  Brush warm breadsticks with butter.

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Failproof French Bread

Ingredients:
3 1/2 cups bread flour
1 teaspoon salt
1 package active dry yeast
1 1/4 cups warm water


Place ingredients in bread machine according to manufacturers
directions. Start machine on dough setting. When dough cycle is complete, remove dough with floured hands and cut in half on floured surface. Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.

Place on greased baking sheet and cover with a towel. Let rise until doubled, about 1 hour. Preheat oven to 450°. Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking. Remove baked loaves to wire racks to cool.

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Savory Cheese Loaf

Ingredients:
1 cup plus 2 T. water
3 cups bread flour
1/3 cup grated parmesan cheese
2 T. dry milk
2 T. sugar
2 tsp. Italian seasoning
1 1/4 tsp. salt
2 tsp. bread machine yeast

Measure carefully, placing all ingredients into the bread machine pan in the order recommended by the manufacturer. (I usually put in water, sugar, salt, flour, dry milk, cheese, Italian seasoning, yeast on top.)

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Whole Wheat Bread

1 POUND LOAF
1/2 cup water
2 teaspoons margarine or butter
1  egg
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/2 cups bread flour
3/4  whole wheat flour
1 teaspoon yeast



1 1/2 POUND LOAF
3/4 cup water
3 teaspoons margarine or butter
1  egg
2 teaspoons sugar
1 teaspoon salt
2 cups bread flour
1 cup whole wheat flour
1 1/2 teaspoons yeast



2 POUND LOAF
1 1/4 cup water
1/4 cup margarine or butter
1  egg
2 1/2 teaspoons sugar
1 1/2 teaspoons salt
2 2/3 cups bread flour
1 1/3 cups whole wheat flour
2 teaspoons yeast


Layer in bread machine according to the manufacturers directions. Use the whole wheat or basic cycle.

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French Honey Bread

Ingredients:
1 1/8 cups water
1 teaspoon olive oil
1 teaspoon honey
3/4 teaspoon salt
1 teaspoon sugar
3 cups bread flour
2 teaspoons yeast


Add ingredients to bread machine pan in the order given or per
manufacturers instructions. Basic or Rapid Cycle

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French Brioche

Ingredients:
  ● 1/3 cup warm water (110 degrees F/45 degrees C)
  ● 3 eggs
  ● 2 egg yolks
  ● 3/4 cup butter, softened
  ● 3 1/3 cups all-purpose flour
  ● 1/4 cup white sugar
  ● 1/2 tsp. active dry yeast
  ● 1 egg white
  ● 2 tbsp. water

Directions:

Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.

Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.

Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.

Bake in the preheated oven until deep golden brown, about 20 minutes.

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