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 French Bread

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PostSubject: French Bread   French Bread EmptySat Nov 08, 2008 2:42 am

French Bread




2 cups warm water (105 to 115F)

1 pkg active dry yeast

1 tbsp salt

2 tsp sugar

1 tbsp soft butter or margarine

5-1/2 to 6 cups sifted all purpose flour

Cornmeal



If possible, check temperature of warm water with thermometer, sprinkle yeast over water in large bowl, stirring until dissolved



Add salt, sugar, butter, and 2 cups flour, beat with wooden spoon, until smooth about 2 minutes



Gradually add remaining flour, mix in last of it with hand until dough leaves side of bowl

Turn dough onto lightly floured board

Knead until it is smooth and elastic about 10 minutes

Dough will be stiff



Place in lightly greased large bowl, turn dough over to bring up greased side

Cover with towel, let rise in warm place (85F) free from drafts, until doubled in bulk about 1-1/2 hours



Lightly grease a large cookie sheet

Sprinkle with corn meal



Punch down dough, turn onto lightly floured pastry cloth

Divide in thirds



Roll each into a 14 by 8 inch oblong

Beginning with wide side, roll tightly, as for jelly roll, tapering ends

Pinch edge to seal



Place the three rolls, 3 inches apart, on prepared cookie sheet

Brush each with cold water

With scissors, cut 4 diagonal slashes across each loaf



Let rise, uncovered, in warm place (85F) free from drafts, until double in bulk, about 1-1/2 hours



Meanwhile preheat oven to 400F



Place shallow pan of water on oven bottom

Bake loaves 40 to 50 minutes, brushing with water every 20 minutes

Remove loaves to wire rack cool

Makes 3 loaves
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