Newsletter
Login
Tags
French Bread
Report Violation
Posted By: PinkPetunias
Posted In: Breads
Page Views: 2058 views
Preparation Time: 2 minutes
Cooking Time: 30 minutes
Course: breads
Cusine: north american
Posted In: Breads
Page Views: 2058 views
Preparation Time: 2 minutes
Cooking Time: 30 minutes
Course: breads
Cusine: north american
Ingredients
1 1/2 tablespoons active dry yeast (2 packages)
2 1/2 cups lukewarm water
1 tablespoon salt
1 tablespoon butter, melted
6-7 cups all-purpose flour
2 tablespoons cornmeal
Option for a shiny, deeper brown crust:
1 egg white
1 tablespoon cold water
Directions
- Dissolve yeast in warm water in warmed mixer bowl.
- Add salt, butter, and flour.
- Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
- Knead on Speed 2 about another 2 minutes longer. Note: you want the dough to be sticky.
- Put dough in large greased bowl, turning to coat.
- Cover with damp towel or plastic wrap sprayed with oil and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- Punch dough down and divide in half.
- Roll each half into 12" x 15" rectangle.
- Roll dough tightly, from longest side, tapering ends, if needed/wanted.
- Put loaves on greased baking sheets that have been dusted with cornmeal.
- Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- With sharp knife, make 4 diagonal cuts on top of each loaf.
- Bake at 450 degrees for 25-30 minutes or until golden brown.
OPTIONAL STEPS: Bake at 450 degrees for 25 minutes, remove from oven. Beat egg white and water together and brush each loaf with this mix. Return to the oven and bake 5 minutes longer. - Immediately remove from baking sheets and cool on wire racks.