Admin
Admin
Number of posts : 4171
Age : 66
Location : Texas
Registration date : 2008-10-24
 | | Subject: French Bread Sat Nov 08, 2008 2:42 am | |
| French Bread 2 cups warm water (105 to 115F)1 pkg active dry yeast1 tbsp salt2 tsp sugar1 tbsp soft butter or margarine5-1/2 to 6 cups sifted all purpose flourCornmeal 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 bowlTurn dough onto lightly floured boardKnead until it is smooth and elastic about 10 minutesDough will be stiff Place in lightly greased large bowl, turn dough over to bring up greased sideCover 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 sheetSprinkle with corn meal Punch down dough, turn onto lightly floured pastry clothDivide in thirds Roll each into a 14 by 8 inch oblongBeginning with wide side, roll tightly, as for jelly roll, tapering endsPinch edge to seal Place the three rolls, 3 inches apart, on prepared cookie sheetBrush each with cold waterWith 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 bottomBake loaves 40 to 50 minutes, brushing with water every 20 minutesRemove loaves to wire rack coolMakes 3 loaves | |
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