French Bread Made With Ingredients On Hand Recipe by cookpad.japan
Cooking Instructions 1 Place the ingredients marked ◎ into the bread maker case. Put the yeast into the yeast compartment and let it work until the first rising. 2 Remove the dough and use a scraper to divide into 2 halves. Form into smooth balls, cover with plastic wrap and a wrung out damp cloth, and let rest for 20 minutes. 3 Place the dough from Step 2 onto a flour coated surface. Use the palms of your hands to lightly press down and deflate the dough while spreading it out into an oblong rectangle (25cm x 15cm). 4 Fold over the dough from the far edge 1/4 by 1/4 until it reaches the middle, do the same with the closer side until they meet in the center. Use your thumb to close the seam. 5 Then fold it in half and close the seam with the heel of your hand. 6 Gently roll it around so that it looks like a cucumber. Cover with a damp cloth, place in a warm place, and let rise a second time. 7 Use a strainer to dust the dough with bread flour. Use a knife or razor to score the tops of the dough and pour a small amount of oil into the cuts. 8 Preheat the oven to 250°C. Lower the temperature to 230°C and bake the bread for 12 minutes. Then lower the oven to 200°C and bake for another 10 minutes. They're done. 9 This picture shows the bubbles in the bread when sliced vertically. The goal is to get various sized bubbles throughout the bread. 10 <For those who want a genuine flavor> If you decrease the amount of yeast, the bubbles will form easier in the matured dough. I recommend 1/8 teaspoon. 11 Combine the ingredients marked ◎ and the yeast (1/8 ~ 1 teaspoon), put into the bread maker, and remove after 7 minutes of mixing. 12 After that, place into a bowl, cover with plastic wrap, and place in a warm place for the first rising, until the dough doubles in size. 1 Place the ingredients marked ◎ into the bread maker case. Put the yeast into the yeast compartment and let it work until the first rising. 1 Place the ingredients marked ◎ into the bread maker case. Put the yeast into the yeast compartment and let it work until the first rising. 2 Remove the dough and use a scraper to divide into 2 halves. Form into smooth balls, cover with plastic wrap and a wrung out damp cloth, and let rest for 20 minutes. 2 Remove the dough and use a scraper to divide into 2 halves. Form into smooth balls, cover with plastic wrap and a wrung out damp cloth, and let rest for 20 minutes. 3 Place the dough from Step 2 onto a flour coated surface. Use the palms of your hands to lightly press down and deflate the dough while spreading it out into an oblong rectangle (25cm x 15cm). 3 Place the dough from Step 2 onto a flour coated surface. Use the palms of your hands to lightly press down and deflate the dough while spreading it out into an oblong rectangle (25cm x 15cm). 4 Fold over the dough from the far edge 1/4 by 1/4 until it reaches the middle, do the same with the closer side until they meet in the center. Use your thumb to close the seam. 4 Fold over the dough from the far edge 1/4 by 1/4 until it reaches the middle, do the same with the closer side until they meet in the center. Use your thumb to close the seam. 5 Then fold it in half and close the seam with the heel of your hand. 5 Then fold it in half and close the seam with the heel of your hand. 6 Gently roll it around so that it looks like a cucumber. Cover with a damp cloth, place in a warm place, and let rise a second time. 6 Gently roll it around so that it looks like a cucumber. Cover with a damp cloth, place in a warm place, and let rise a second time. 7 Use a strainer to dust the dough with bread flour. Use a knife or razor to score the tops of the dough and pour a small amount of oil into the cuts. 7 Use a strainer to dust the dough with bread flour. Use a knife or razor to score the tops of the dough and pour a small amount of oil into the cuts. 8 Preheat the oven to 250°C. Lower the temperature to 230°C and bake the bread for 12 minutes. Then lower the oven to 200°C and bake for another 10 minutes. They're done. 8 Preheat the oven to 250°C. Lower the temperature to 230°C and bake the bread for 12 minutes. Then lower the oven to 200°C and bake for another 10 minutes. They're done. 9 This picture shows the bubbles in the bread when sliced vertically. The goal is to get various sized bubbles throughout the bread. 9 This picture shows the bubbles in the bread when sliced vertically. The goal is to get various sized bubbles throughout the bread. 10 <For those who want a genuine flavor> If you decrease the amount of yeast, the bubbles will form easier in the matured dough. I recommend 1/8 teaspoon. 10 <For those who want a genuine flavor> If you decrease the amount of yeast, the bubbles will form easier in the matured dough. I recommend 1/8 teaspoon. 11 Combine the ingredients marked ◎ and the yeast (1/8 ~ 1 teaspoon), put into the bread maker, and remove after 7 minutes of mixing. 11 Combine the ingredients marked ◎ and the yeast (1/8 ~ 1 teaspoon), put into the bread maker, and remove after 7 minutes of mixing. 12 After that, place into a bowl, cover with plastic wrap, and place in a warm place for the first rising, until the dough doubles in size. 12 After that, place into a bowl, cover with plastic wrap, and place in a warm place for the first rising, until the dough doubles in size. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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