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French Bread

French Bread

  By BPT  

April 1, 2017

If you're looking for a staple for any occasion, French Bread is guaranteed to impress your guests. Plus, you'll be joining the ranks of those across the country raving about the health and taste benefits of homemade artisanal bread. So roll up your sleeves and start baking with yeast - it's easier than you might think.

  • Yields: 1 Loaf
French Bread

Directions

1Preheated 400 degree F

2Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.

3Stir in oil, salt and enough flour to make a soft dough.

4Knead on floured surface until smooth and elastic, about six to eight minutes.

5Place in greased bowl, turning to grease top.

6Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.

7Punch dough down. On floured surface, divide dough in half; roll to 15x10-inch ovals.

8Roll up from long ends to make loaves. Pinch seams and ends to seal; taper ends.

9Place, seam sides down, on large greased baking sheet sprinkled with cornmeal.

10Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.

11Brush with egg white mixture.

12With a sharp knife, make four or five diagonal cuts (1/4-inch deep), on top of each loaf.

13Bake in oven for 25 minutes, or until done.

14For crispier crusts, brush two more times with egg white mixture, after 15 and 20 minutes of baking time.

15Remove from sheet and cool on wire rack.

Ingredients

1 3/4 cups warm water (100 to 110 degrees F)

2 envelopes Fleischmann's Active Dry Yeast

1 tablespoon Mazola Corn Oil

2 teaspoons salt

5 to 5 1/2 cups all-purpose flour

cornmeal

1 egg white beaten with 1 tablespoon water

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