How To Cook Pillsbury Frozen French Bread Dough

Prep Time xxxm

Melt Time 25m

Set up Fourth dimension 150thousand

Yield 2 loaves

French Breadstuff

INGREDIENTS

3 three/4 to four i/two cups Pillsbury BEST^™ Breadstuff Flour, divided

one (ane/4 oz.) envelope quick-ascension yeast

1 1/2 teaspoons salt

1 ane/2 cups h2o

Nonstick cooking spray

2 tablespoons yellow cornmeal

two cups boiling water

Training DIRECTIONS

Step 1

STIR 2 cups flour, yeast and table salt in large mixing bowl. Microwave i 1/two cups h2o on HIGH about ane infinitesimal or until temperature reaches 120º to 130ºF. Add to flour mixture. Beat on medium speed of electric mixer for 2 minutes. Stir in enough additional flour to make a soft dough. Turn dough out on a lightly floured surface. Knead five minutes. Capsize mixing bowl to encompass dough and permit residual 5 minutes. Uncover and knead an additional 5 minutes.

Stride 2

COAT a large basin with no-stick cooking spray; identify dough in prepared bowl and turn to grease meridian. Cover; let rest in a warm place 1 hour.

Step three

Dial down dough. Divide in one-half. Scroll each half on a lightly floured surface to a 12- x 8-inch rectangle. Starting at long border, roll-up jelly coil fashion. Compression ends and seams to seal. Coat baking sheet with no-stick cooking spray. Sprinkle with cornmeal. Place loaves, seam-side down, on baking sail.

Footstep 4

Encompass loosely with greased plastic wrap; let rise in a warm place until doubled in size, about thirty minutes. Heat oven to 400ºF. Place an empty cast iron skillet on lesser oven rack. Position second oven rack in centre of oven. When staff of life is ready to bake, uncover and slash loaves with precipitous pocketknife to make 4 to v diagonal cuts (1/4-inch deep) at 2-inch intervals on top of each loaf. Place baking sheet on top rack in oven. Speedily and carefully pour ii cups boiling h2o into hot skillet in oven and close oven door. (This creates steam which produces a crisp crust.) Bake 25 to xxx minutes or until golden brown. Remove from baking sheet and cool on wire rack.

WHOLE WHEAT FRENCH BREAD:

Step ane

Prepare equally directed above, but substitute 1 i/two cups whole wheat flour plus 1/ii cup breadstuff flour for 2 cups bread flour used in footstep i and reduce salt to 1 ane/4 teaspoons. Likewise add 2 tablespoon honey to 1 ane/2 cups water used in step 1.

Nutritional Data Per Serving

Serving Size (2 of 24 slices), Calories 160 (Calories from Fat ), Full Fatty g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium 290mg, Full Carbohydrate 32g (Dietary Fiber 1g, Sugars 1g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free past referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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