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YOU’RE SURE TO RECEIVE COMPLIMENTS GALORE WHEN
YOU SERVE THIS RECIPE.
This recipe produces two loaves of bread and will hold over for two days even without preservatives. Besides using as bread it is delicious as a roll for French Dips.
The recipe can also be changed with the addition of spices. I often add garlic powder, thyme or basil. You could even throw caution to the wind and add a mixture of spices. Have you tried McCormick’s Montreal Grill Chicken? Do try it, as it’s delicious and is a great add to this bread recipe. You can also make flavored butter/s rather than add spices.
The food processor really makes this an easy bread to make however you could use a mixer or bread machine.
1 Pkg. Rapid Raise Yeast 1 Tsp. Sugar
Allow mixture to stand for 5 minutes so that it proofs, i.e. activates the yeast. It is at this stage you will have to make a management decision between measuring the flour and salt or sitting on the couch devouring bon bons.
Run processor for 2 minutes to allow the gluten to grow.
Add;
Remove dough from food processor, divide in half and roll out to 6 X 15, on lightly floured surface. Roll in to a loaf starting on the long edge and place each loaf on a sprayed (PAM) baking pan. I use a baguette pan however a lasagna pan would work fine. The main thing is that loafs fit into a pan leaving only a little space between loaves and edges of short side.
Place in a preheated but turned off oven (200 degrees) and allow to rise. Usually 30 to 40 minutes. When 40 t0 50 has happened leave the loaves in oven and turn on at 450 degrees. Bake 20 to 25 minutes, till browned and sounds hollow when you tap it.
AND the last and easiest step is stand back and receives tons of compliments.
Ingredients Per Serving Qty Common Price Price per Serving
FRENCH BREAD RECIPE 1/6 bread
$0.19 per ounce
$0.07
French Bread Recipe 1/6 bread
$0.19 per ounce
$0.07
Combine the following in the food processor bowl and run for 20-ish seconds: 1/6 combine
$3.29 per 26 ounces
$0.19
1 ½ C. Warm Water (110degrees) 1/4 cup
n/a
 
After 5, add 1 C. Flour 1 Tsp. Salt 1/6 after
n/a
 
3 C. Flour and process till a ball forms. You may have to add a little flour if the dough is too sticky. I usually add ¼ C. flour and combine with a couple of quick on and offs of the processor. 1/2 cup
$2.99 per 5 pounds
$0.08
Total per Serving $0.42
Total Recipe $2.51
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