Sunday, February 24, 2008

Easy French Bread

I found this recipe on the food blog Baking Bites. She found it on allrecipe.com. It was a fairly simple recipe. Since the kids are going back to school tomorrow, I figured bringing a yummy sandwich made with homemade bread would be a nice start. Lunch is the highlight of the day after all. As you can imagine, they are both thrilled to be done with vacation and are raring to get back to all that homework and reading. All those nights of staying up past their normal bedtime as just become too much for them and they are highly anticipating their return to the 5:30am wake up call by yours truly. Yeah right.

Easy French Bread
5 cups all purpose flour
1 package active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Put yeast in 1/4 cup of the water (with a pinch of sugar) for 5-10 minutes, until foamy. In a large bowl, combine 2 cups flour and salt. Stir in remaining 1 3/4 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Add in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover with plastic wrap and let rise in a warm place until doubled.

Gently deflate the dough and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll each half into large rectangle. Roll up tightly, starting from a long side. Moisten edge with water and seal. Taper ends and pinch to seal.

Line a large baking sheet with parchment paper. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water and brush on loaves. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.


With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread is golden brown and crusty.
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