FRENCH BREAD

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FRENCH BREAD image

Categories     Bread     Side     Bake

Yield 30 servings

Number Of Ingredients 8

6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 T. salt
2 tsp. Sugar
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

  • 1. In a bowl, combine yeast and salt. Stir in 2 cups warm water, and stir until well blended and foamy (about 5-10 min). 2. Using a stand mixer with a dough hook attachment mix in the flour gradually (5 1/2 cups to 6 cups. 2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. 3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. 4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. 5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

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