Difference between revisions of "French Bread"
RealRecipes (talk | contribs) m (moved Cookbook:French Bread to French Bread: Text replace - "Cookbook:" to "") |
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{{recipesummary|Bread recipes|2 loaves|3 to 4 hours|3}} | {{recipesummary|Bread recipes|2 loaves|3 to 4 hours|3}} | ||
| − | | [[ | + | | [[Cuisine of France|French cuisine]] |
| − | | [[ | + | | [[Vegetarian cuisine|vegetarian cuisine]] |
| − | | [[ | + | | [[Bread Recipes|bread recipes]] |
=French Bread= | =French Bread= | ||
| Line 8: | Line 8: | ||
===Ingredients=== | ===Ingredients=== | ||
| − | * 2 packages [[ | + | * 2 packages [[Yeast|active dry yeast]] |
| − | * ½ [[ | + | * ½ [[Cup|cup]] warm [[Water|water]] (about 110°F) |
| − | * 1 [[ | + | * 1 [[Tablespoon|tablespoon]] [[Salt|salt]] |
* 2 cups lukewarm water | * 2 cups lukewarm water | ||
| − | * 7 to 7½ cups [[ | + | * 7 to 7½ cups [[Flour|flour]] |
| − | * 1 [[ | + | * 1 [[Egg White|egg white]] |
| − | * [[ | + | * [[Cornmeal|corn meal]] |
===Procedure=== | ===Procedure=== | ||
| Line 20: | Line 20: | ||
# In a small bowl, soften yeast in warm water. | # In a small bowl, soften yeast in warm water. | ||
# Combine salt and lukewarm water in large bowl. | # Combine salt and lukewarm water in large bowl. | ||
| − | # [[ | + | # [[Beat|Beat]] in 2 cups flour. |
# Blend in yeast, and stir in enough flour to make stiff dough. | # Blend in yeast, and stir in enough flour to make stiff dough. | ||
# Turn out dough on floured surface. | # Turn out dough on floured surface. | ||
| − | # Knead 10 to 15 minutes, working in last of flour (you may want to do this with a heavy duty [[ | + | # Knead 10 to 15 minutes, working in last of flour (you may want to do this with a heavy duty [[Mixer|electric mixer]] with [[Dough Hook|dough hooks]]). |
# Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth. | # Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth. | ||
# Rise until doubled (until a finger impression stays), about an hour, depending on temperature. | # Rise until doubled (until a finger impression stays), about an hour, depending on temperature. | ||
# Punch down dough, turn out on floured surface, and divide in half. | # Punch down dough, turn out on floured surface, and divide in half. | ||
# Cover dough and rest for 10 minutes. | # Cover dough and rest for 10 minutes. | ||
| − | # Shape each half of dough into a 5 by 12-[[ | + | # Shape each half of dough into a 5 by 12-[[Inch|inch]] rectangle. |
# Roll up each portion tightly, starting on the long side, sealing as you roll, taper if you like. | # Roll up each portion tightly, starting on the long side, sealing as you roll, taper if you like. | ||
| − | # Place each loaf diagonally, seam side down, on a greased [[ | + | # Place each loaf diagonally, seam side down, on a greased [[Cookie Sheet|baking sheet]] sprinkled with [[Cornmeal|corn meal]]. |
# Slash loaf tops ¼ inch diagonally, every 2½ inches with floured sharp knife or razor blade. | # Slash loaf tops ¼ inch diagonally, every 2½ inches with floured sharp knife or razor blade. | ||
# Beat egg white until foamy, add a tablespoon water. | # Beat egg white until foamy, add a tablespoon water. | ||
# Brush top and sides of loaves with egg mixture. | # Brush top and sides of loaves with egg mixture. | ||
# Cover with damp cloth, not touching loaves (drape cloth over inverted glasses). | # Cover with damp cloth, not touching loaves (drape cloth over inverted glasses). | ||
| − | # Turn on [[ | + | # Turn on [[Oven|oven]] to preheat to [[Oven_temperatures|375°F]]. |
# Let loaves rise until doubled, 60 to 75 minutes. | # Let loaves rise until doubled, 60 to 75 minutes. | ||
| − | # [[ | + | # [[Bake|Bake]] until light brown, about 20 minutes. |
# Brush loaves with egg mixture again. | # Brush loaves with egg mixture again. | ||
# Bake another 15 to 20 minutes, or until done. | # Bake another 15 to 20 minutes, or until done. | ||
| − | # Cool on [[ | + | # Cool on [[Wire Rack|wire racks]]. |
===Tips, Notes, and Variations=== | ===Tips, Notes, and Variations=== | ||
Revision as of 17:54, 5 April 2012
| French Bread | |
|---|---|
| Category: | Bread recipes |
| Servings: | 2 loaves |
| Time: | 3 to 4 hours |
| Difficulty: |  |
| French cuisine | vegetarian cuisine | bread recipes
French Bread
Ingredients
- 2 packages active dry yeast
- ½ cup warm water (about 110°F)
- 1 tablespoon salt
- 2 cups lukewarm water
- 7 to 7½ cups flour
- 1 egg white
- corn meal
Procedure
- In a small bowl, soften yeast in warm water.
- Combine salt and lukewarm water in large bowl.
- Beat in 2 cups flour.
- Blend in yeast, and stir in enough flour to make stiff dough.
- Turn out dough on floured surface.
- Knead 10 to 15 minutes, working in last of flour (you may want to do this with a heavy duty electric mixer with dough hooks).
- Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth.
- Rise until doubled (until a finger impression stays), about an hour, depending on temperature.
- Punch down dough, turn out on floured surface, and divide in half.
- Cover dough and rest for 10 minutes.
- Shape each half of dough into a 5 by 12-inch rectangle.
- Roll up each portion tightly, starting on the long side, sealing as you roll, taper if you like.
- Place each loaf diagonally, seam side down, on a greased baking sheet sprinkled with corn meal.
- Slash loaf tops ¼ inch diagonally, every 2½ inches with floured sharp knife or razor blade.
- Beat egg white until foamy, add a tablespoon water.
- Brush top and sides of loaves with egg mixture.
- Cover with damp cloth, not touching loaves (drape cloth over inverted glasses).
- Turn on oven to preheat to 375°F.
- Let loaves rise until doubled, 60 to 75 minutes.
- Bake until light brown, about 20 minutes.
- Brush loaves with egg mixture again.
- Bake another 15 to 20 minutes, or until done.
- Cool on wire racks.
Tips, Notes, and Variations
- To get a rapid initial rise, use water about 130-135°F, and pour into bowl with yeast mixed with initial flour and salt and start mixing.
- All rising should be in a warm place, like near the refrigerator.
- A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven.
- For even crispier crust, brush each time with plain water.
