Monday, June 21, 2010

French Bread

My first time making French Bread...I was balancing dinner and 4 needy kids, so I skipped the water in the bottom of the oven this time, but brushed them with the egg wash and WOW! YUM! I'll be making this again! I love warm french bread with Italian food!
John's Rating: 8

Recipe from: The Sister's Cafe

2 ¼ c. warm water
2 Tbsp sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour.

Divide into 2 equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes.

Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375. Cool on racks

NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.

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