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One Bowl French Bread

Fondue.Chef's picture
Ingredients
  Salt 1 1⁄2 Teaspoon
  Hot tap water 1 1⁄4 Cup (20 tbs)
  Egg white 1 , slightly beaten
  Active dry yeast 1⁄4 Ounce (1 Package)
  Cold water 1 Tablespoon
  Softened margarine 2 Tablespoon
  Unsifted all purpose flour 3 1⁄2 Cup (56 tbs), divided
  Sugar 4 Teaspoon
  Corn meal 1 Tablespoon
Directions

Combine 1 cup flour, sugar, salt and undissolved dry yeast in a large bowl.
Mix thoroughly.
Add softened margarine.
Add very hot tap water, gradually to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour, or enough flour to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Cover bowl tightly with plastic wrap; let rest for 45 minutes.
Stir dough down; turn out on to a heavily-floured board.
With floured hands mold into an oblong, 15 inches long.
Taper ends.
Carefully place on a greased baking sheet sprinkled with corn meal.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 40 minutes.
Make 5 diagonal cuts on top of loaf with a sharp knife.
Bake at 400° for 25 minutes.
Brush loaf with combined beaten egg white and cold water.
Return to oven; bake 15 minutes longer, or until done.
Remove from baking sheet, place on wire rack to cool.

Recipe Summary

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

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