Difference between revisions of "Herbes de provence french bread"

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m (Text replace - "\[\[Category:French ([^cC])(.*)\]\]" to "Category:French cuisine Category:$1$2 Recipes")
m (Text replace - "Directions" to "Procedures")
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* 1 [[egg]] white, lightly beaten
 
* 1 [[egg]] white, lightly beaten
  
== Directions ==
+
== Procedures ==
  
 
Stir the first five ingredients together to dissolve the [[yeast]], [[Granulated sugar|Sugar]] and [[salt]]. Stir in the [[flour]]. Knead 10 minutes. Let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long loaf and place in a well greased [[French bread]] pan; slash the top. Brush the loaves with the [[egg]] white and let rise until doubled. Bake 1o minutes in an oven preheated to 400, then reduce the heat to 350 and ake 20 minutes longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks. Wrap in aluminum foil and freeze if desired.
 
Stir the first five ingredients together to dissolve the [[yeast]], [[Granulated sugar|Sugar]] and [[salt]]. Stir in the [[flour]]. Knead 10 minutes. Let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long loaf and place in a well greased [[French bread]] pan; slash the top. Brush the loaves with the [[egg]] white and let rise until doubled. Bake 1o minutes in an oven preheated to 400, then reduce the heat to 350 and ake 20 minutes longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks. Wrap in aluminum foil and freeze if desired.

Revision as of 16:54, 11 July 2012

Description

Ingredients

Procedures

Stir the first five ingredients together to dissolve the yeast, Sugar and salt. Stir in the flour. Knead 10 minutes. Let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long loaf and place in a well greased French bread pan; slash the top. Brush the loaves with the egg white and let rise until doubled. Bake 1o minutes in an oven preheated to 400, then reduce the heat to 350 and ake 20 minutes longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks. Wrap in aluminum foil and freeze if desired.

Other links

See also