Most Recent
- Get link
- X
- Other Apps
5 1/2 - 6 cups all-purpose flour
2 packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (120 degrees F to 130 degrees F)
Cornmeal
1 egg white, slightly beaten
1 tablespoon water
In a large mixing bowl stir together 2 cups of the flour, yeast, and salt.
Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Let sit for 10 min.
Beat on high speed for 3 minutes stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
Meanwhile, lightly grease a baking sheet. Sprinkle with cornmeal.
Roll each portion of the dough into a 15x10-inch rectangle. Roll up, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheet.
The bread widens more than rises once it's in loaf form.
Make sure the loaf is pretty when you shape it, because you can't change its shape after it has risen in loaf form.
In a small bowl stir together egg white and water. Brush some of the egg white mixture over loaves. Let rise until nearly double in size (35 to 45 minutes).
Preheat oven to 375 degrees F. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 10 to 15 minutes more or until bread is golden brown and sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. Makes 2 loaves
2 packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (120 degrees F to 130 degrees F)
Cornmeal
1 egg white, slightly beaten
1 tablespoon water
In a large mixing bowl stir together 2 cups of the flour, yeast, and salt.
Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Let sit for 10 min.
Beat on high speed for 3 minutes stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
Meanwhile, lightly grease a baking sheet. Sprinkle with cornmeal.
Roll each portion of the dough into a 15x10-inch rectangle. Roll up, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheet.
The bread widens more than rises once it's in loaf form.
Make sure the loaf is pretty when you shape it, because you can't change its shape after it has risen in loaf form.
In a small bowl stir together egg white and water. Brush some of the egg white mixture over loaves. Let rise until nearly double in size (35 to 45 minutes).
Preheat oven to 375 degrees F. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 10 to 15 minutes more or until bread is golden brown and sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. Makes 2 loaves
Comments
This is very good french bread. It is chewy and tangy.
ReplyDelete