Cabernet French Bread
10 ozcabernet sauvignon wine (red wine)
5 ozwarm water (100°)
1 1/2 tspsalt
1 1/2 Tbspolive oil
4 cbread flour
2 1/4 tspactive dry yeast (1 pkt)
·extra flour for kneading
How to Make Cabernet French Bread
- BREAD MACHINE: Place ingredients (except yeast) in bread machine pan in the order listed, and make a well in the top of the flour. Place yeast in the well. Set the machine for French setting - it has longer rising times which French bread requires. Operate according to manufacturer's instructions.
- STAND MIXER: Warm the wine to 100° and combine it with the water, salt, oil, 1 cup of flour, and sugar in the mixing bowl. Blend well and let set 30 minutes until bubbly.
- Using the dough hook, add flour 1 cup at a time until it forms a nice soft ball of dough that is not too heavy and doesn't stick to the sides of the bowl. You may want to add the last cup of flour only 1/3 cup at a time so you don't get too heavy a ball of dough. Allow mixer to knead the dough about 3-4 minutes until smooth and elastic. Only if necessary to prevent sticking, sparingly add extra flour until the correct dough is achieved.
- Remove dough hook and cover bowl with a damp towel or plastic wrap. Place in a warm spot (80-85°) to rise for 1 hour. Punch dough down and if desired, allow to rise again another hour.
- Punch down the dough and let rest 15 minutes. Form into a loaf: a long log, or a round ball, or 2 long baguettes. Do this with your hands oiled with olive oil, and maybe a little oil on your workspace. Shape the long loaves by rolling back and forth on the workspace, stretching the dough to the desired length.
- Grease your pan(s): a large baking sheet for one long loaf, a round dish for a round loaf, or a baguette pan. Sprinkle the pans with a little cornmeal. Place the loaf in the pan, cover with a light towel or plastic wrap, and return to a warm place until size of loaf doubles. This may take 40-60 minutes. French bread has less yeast in it than other breads, and benefits from longer rising times.
- When loaf has doubled in size, preheat oven to 375° for 15 minutes. If desired, make diagonal slits in the top of the long loaves or a cross on the top of the round loaf. Place in center of oven and bake for 35-45 minutes, until loaf sounds hollow when tapped. Internal temperature should register at least 205° with an instant-read thermometer. Remove loaf from pan and cool on rack before slicing.
- Different size loaves require different baking times, the round loaf needing the longest. Watch the loaves carefully after 35 minutes. Using the thermometer really helps.