Country French Loaf

Country French Loaf

2/3 C. water (70 – 80° F.)

1/4 C. plain yogurt

3/4 t. salt

2 C. bread flour

2 T. medium rye flour

2 T. whole-wheat flour

3 T. instant dry milk

1 1/2 t. bread machine yeast

Select 1-pound loaf size. Add all ingredients to bread machine pan in order suggested by manufacturer, adding yogurt with water. Process in basic/white bread cycle, medium/normal color setting. Remove baked bread from pan and cool on wire rack. Makes 1 one-pound loaf.

To make 2 Country Fresh Loaves:
Select loaf size and combine ingredients as directed above. Process in dough/manual cycle. When cycle is completed, remove dough to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

Divide dough into two equal pieces. Roll each piece into a 12-by-6-inch oval. Beginning at long ends, roll up tightly. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

With sharp knife, make four diagonal slashes (1/4-inch deep) on top of each loaf. Lightly beat one egg white; brush on loaves. Bake at 400° F. for 20 to 25 minutes or until done. Remove from sheet and cool on wire rack.

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