275 ml (10 fl oz) 1 1/4 cup water
3 cups (1 lb) 450 g strong white bread flour
1 1/4 tsp salt
1 1/2 tsp caster sugar (superfine granulated)
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
3 cups (1 lb) 450 g strong white bread flour
1 1/4 tsp salt
1 1/2 tsp caster sugar (superfine granulated)
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Pour the water into the breadmaker bucket, then half the flour.
2. Sprinkle with the salt and sugar.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the breadmaker and Select the French programme on your machine.
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and or removing the paddle if necessary.
2. Sprinkle with the salt and sugar.
3. Cover with the remaining flour and mound the yeast into the centre.
4. Fit the bucket into the breadmaker and Select the French programme on your machine.
5. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
6. If liked, brush with the selected glaze.
7. Leave the loaf for at least an hour before cutting and or removing the paddle if necessary.
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