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French Bread

Global.Potpourri's picture
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1 1⁄4 Cup (20 tbs) (105 To 115°)
  Sugar 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Cornmeal 1 Tablespoon
  Egg white 1
  Cold water 2 Tablespoon

Dissolve yeast in warm water in large bowl.
Stir in sugar, salt and 2 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover with damp cloth; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; cover and let rest 15 minutes.
Grease cookie sheet; sprinkle with cornmeal.
Roll dough into rectangle, 15 x 10 inches.
Roll up tightly; seal edge.
Roll gently back and forth to taper ends.
Place on cookie sheet.
Make 1/4 inch slashes in loaf at 2-inch intervals or make 1 lengthwise slash.
Brush top of loaf with cold water.
Let rise uncovered until double, 1 1/2 hours.
Heat oven to 375°.
Brush loaf with cold water.
Bake 20 minutes.
Mix egg white and 2 tablespoons water; brush over loaf.
Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.

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