Wednesday, July 7, 2010

French Bread by hand or stand mixer

Jennifer S.

Makes 2 loaves
½ C. lukewarm water
2 tsp. sugar
2 TBS. yeast
Stir together in a large measuring cup or bowl. Set aside while yeast proofs.
2 C. warm water
2 TBS. sugar
2 tsp. salt
2 TBS. oil
6 C. flour
Add 1 C. flour to oil, sugar salt and warm water. Stir down yeast mixture and add to bowl. Stir in rest of flour 1-2 cups at a time until ball forms. Knead dough for 10 minutes. Spray a large bowl with cooking spray. Place dough and cover with towel. Let rise for 1 hour, or until dough raises out of bowl. Punch down and shape dough into loaves. **Place on baking sheet sprayed with cooking spray and sprinkled with 2 tsp. of corn meal. Cover loaves with towel and let rise 45-60 minutes or until doubled in size. Preheat oven to 400 degrees. Bake for 20 minutes, or until golden brown on top and bottom of loaf. If glossy, chewy bread is desired only bake 15 minutes. Brush loaves with 1 egg white whisked together with 1 tsp water. Bake for 5 more minutes. Remove baking sheet from oven and let cool on baking sheet.

To make Crusty Rolls:
Just portion the dough into 16 "mini loaves" and do the egg wash on them the last 5 min of bake time.

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