Search inside this book

No other editions

Gluten-Free Baking Classics for the Bread Machine

French-Italian Sandwich Bread

Page 50

Cuisine: Other | Course Type: Breads

(1 review)

Tags:

Single Review Display

29th July 2013

kfranzetta from San Francisco, CA

This is the first recipe I have made from this book using the author's Bread Flour Mix A. I was very happy with the results. Like you would expect from a French or Italian loaf, this bread developed a really nice crust. I departed from the recipe in the following ways:
1. I used my stand mixer to mix and knead the dough. I measured the dry ingredients into the mixer bowl and used the paddle attachment to combine. With the mixer on low speed, I then added the liquid ingredients in three batches.
2. Once all of the liquid ingredients were integrated, I beat the dough on high speed (10 on my KitchenAid) for 6 minutes, stopping once half way through to scrape down the sides of the bowl.
3. I moved the dough into another bowl, covered it loosely with a clean tea towel and let it rise in my microwave oven for 2 hours.
4. I then covered the bowl with plastic wrap and put it in the refrigerator overnight.
5. In the morning, I removed the bowl from the refrigerator and let the dough come to room temperature for 1 hour.
6. I then transferred the dough to the bread machine's bread pan and followed the recipe from there.

This produced a loaf about 3.5 inches high. Next time, I might consider letting the dough do all of the rising in the bread pan so as not to deflate it.

(edited 9th November 2014) (0) comment (0) useful  

Login or register to add your own review of this recipe.