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Soft French Bread

Healthy.N.Fine's picture
Ingredients
  Active dry yeast 2 Tablespoon (2 Packages)
  Warm water 2 1⁄2 Cup (40 tbs) (About 105 To 115)
  Salt 1 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
  All purpose flour 7 Cup (112 tbs)
  Cornmeal 1⁄4 Cup (4 tbs)
  Egg white 1
  Cold water 1 Tablespoon
Directions

Dissolve yeast in warm water in warmed bowl.
Add salt, butter and flour.
Attach bowl and dough hook.
Turn to Speed 2 and mix until well blended, about 1 minute.
Knead on Speed 2 for 2 minutes.
Dough will be sticky.
Place in a greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down and divide in half.
Roll each half into a 12 x 15-inch rectangle.
Roll dough tightly from longest side, tapering ends if desired.
Place loaves on greased baking sheets which have been dusted with cornmeal.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450° for 25 minutes.
Remove from oven.
Beat egg white and water together with a fork.
Brush each loaf with mixture.
Return to oven and bake 5 minutes longer.
Remove from baking sheets and cool on wire racks.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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