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Rich French Bread

Western.Chefs's picture
Ingredients
  Milk 3⁄4 Cup (12 tbs), scalded
  Butter/Margarine 2 Tablespoon, softened
  Sugar 1 Tablespoon
  Salt 2 Teaspoon
  Warm water 1 1⁄4 Cup (20 tbs) (105-15° F.)
  Active dry yeast 1 Tablespoon (1 Package)
  Flour 4 1⁄2 Cup (72 tbs), sifted
  Egg yolk 1 , beaten
Directions

Mix milk, butter, sugar, and salt until sugar dissolves; cool to lukewarm.
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Add cooled mixture, then mix in 5 cups flour, a little at a time; work in enough extra flour to form a fairly stiff dough.
Knead on a lightly floured board until elastic, about 8 minutes.
Shape into a ball, place in a greased bowl, turning to grease all over.
Cover with cloth and let rise in a warm, draft-free place until doubled in bulk,, about 1 hour.
Punch down, knead lightly 1-2 minutes, and divide in half.
Shape into 2 loaves about 12" long and 4" wide, tapering ends; arrange 3" apart on a baking sheet sprinkled with corn meal.
Cover and let rise until doubled in bulk.
Toward end of rising, preheat oven to 425° F.
Brush loaves with glaze and make 3 diagonal slashes about 1/4" deep across each with a sharp knife.
Bake 1/2 hour, reduce oven to 350° F. and bake 15 minutes longer until golden brown and loaves sound hollow when tapped.
Cool on racks before cutting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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