Tuesday, July 27, 2010

French Bread

Julie A.

5 cups all purpose flour
5 tsp active dry yeast
2-1/2 tsp salt
1 tbs sugar
1/4 cup oil
2 cups warm water (110 degrees F)
1 tbs cornmeal
1 egg white
1 tbs water

In a mixing bowl, combine 2 cups flour, yeast, salt,sugar, and oil. Stir in 2 cups warm water, and beat until well blended using a mixer with a dough hook attachment. Stir in the remaining flour. Let it knead in the mixing bowl for about 8 to 10 minutes. Shape into a ball and place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll each half into large rectangle (like you are making cinnamon rolls) and roll up starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet. sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tbs of water, and brush on loaves. Cover with a damp cloth. let rise until nearly doubled.

With a sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degree oven for 15 minutes. Brush again with egg white mixture. Bake for an additional 12-15 minutes or until done, will be a nice golden brown color. Remove and cool on a wire rack.

If you only use 1 loaf the other one will freeze nicely for the next meal!

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