Sunday, September 5, 2010

French Bread

I am so proud of myself because I made homemade bread. I was bored and though it would be fun if I made fresh bread. So I pulled out my Better Home and Garden Cookbook and found a recipe for French bread and got started. It was a long process but the end result turned out great. I will definitely make fresh bread again, when I have the time. So if you have the time then I would recommend making your own bread because it is a great accomplishment. :)
French Bread
5 1/2 – 6 cups all-purpose flour
2 packages of active dry yeast
1 ½ teaspoons salt
2 cups warm water
1 egg white, slightly beaten
1 tablespoon water

1. In a large mixing bowl stir together 2 cups of the flour, the yeast and the salt. Add the 2 cups warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes) Shape dough into a ball. Place in a lightly greased bowl turning once to grease dough surface. Cover; let rise in a warm placeuntil double in size (about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a baking sheet.

4. Roll each dough half into a 15x10 inch rectangle. Tightly roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down, on prepared baking sheet. In a small bowl stir egg white and the 1 tablespoon water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35-45 minutes).
5. Preheat the oven to 375ºF. Using a sharp knife, make three or four diagonal cuts about ¼ inch deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15-20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire rack. Enjoy
Pin It

No comments:

Post a Comment

Related Posts with Thumbnails