Tuscan Bread
By: Anonymous
Published: Sunday, February 14, 2010 - 6:07am

Ingredients




Small Loaf (1lb) - Medium Loaf (1.5 lb)
cup Water (¾ to ⅞) 1c + 2tbl to 1-¼ c
tablespoon Olive Oil 2 tbl
2 teaspoons Sugar 1 tbl
2 cups Bread Flour 3 cups
teaspoon Active Dry Yeast 1-½tsp

Preparation

1 Large Loaf (2 lb) 2 1-1/2 to 1-5/8 cup water3 tbl olive oil4 tsp sugar4 cups bread flour2 tsp yeast 3 Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select dark crust setting and french bread cycle (or standard - which is what I use). Press start. 4 Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it is straining to knead it, add more ligquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 5 After the baking cycle ends, remove bread from pan, place on cade rack, and allow to cool 1 hour before slicing. 6 Crust: dark 7 Bake Cycle: French 8 Optional Bake Cycles: standard/delayed timer/rapid bake 9 NOTES : Large Loaf (2 lb) 10 1-1/2 to 1-5/8 cup water3 tbl olive oil4 tsp sugar4 cups bread flour2 tsp yeast1. place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select dark crust setting and french bread cycle (or standard - which is what I use). Press start. 2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it is straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. After the baking cycle ends, remove bread from pan,