French Bread

I love a great loaf of bread.
Especially if it is still warm from the oven!!
I keep yeast in the freezer at all times, it helps it stay fresh.

 This recipe calls for 2 packages.
Dissolve yeast in warm water.
Feed the yeast by adding a teaspoon of sugar.
Mix gently.
Warm your electric stand mixer bowl by filling with warm water.
Dump out the water and place back on the mixer with dough hook attachment.
Add salt
flour
and butter.
Add the yeast mixture.
Turn to low and mix until well blended.
about 1 minute. Dough will be sticky.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour or until doubled in bulk.
Punch down dough
divide in half.
Roll each half into 12 x 15 inch rectangle.
Roll dough tightly, from longest side
tapering ends if desired.
Cover and let rise in warm place for about 1 hour or until doubled in bulk.
Spray baking sheet and dust with cornmeal.
With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450 F for 25 minutes. Remove from oven.
Beat egg white and water together with a fork.
Beat egg white and water together with a fork. Brush each loaf with egg white.
Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.
Enjoy!

French Bread

Rating: 51

Yield: Makes 2 loaves.

Ingredients

  • 2 packages active dry yeast
  • 2 1/2 cups warm water (105 F to 115 F)
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • 1 tablespoon butter, melted
  • 7 cups all-purpose flour
  • 2 tablespoons cornmeal
  • 1 egg white
  • 1 tablespoon cold water

Instructions

  1. Dissolve yeast in warm water add sugar.
  2. Warm electric stand mixer bowl with warm water, dump out and attach dough hook.
  3. Add salt, butter and flour.
  4. Turn to low and mix until well blended, about 1 minute.
  5. Knead on low about 2 minutes longer. Dough will be sticky.
  6. Place dough in greased bowl, turning to grease top.
  7. Cover.
  8. Let rise in warm place about 1 hour or until doubled in bulk.
  9. Punch dough down and divide in half.
  10. Roll each half into 12 x 15-inch rectangle.
  11. Roll dough tightly, from longest side, tapering ends if desired.
  12. Place loaves on greased baking sheets that have been dusted with cornmeal.
  13. Cover.
  14. Let rise in warm place about 1 hour or until doubled in bulk.
  15. With sharp knife, make 4 diagonal cuts on top of each loaf.
  16. Bake at 450 F for 25 minutes.
  17. Remove from oven.
  18. Beat egg white and water together with a fork.
  19. Brush each loaf with egg mixture.
  20. Return to oven and bake 5 minutes longer.
  21. Remove from baking sheers immediately and cool on wire racks.
http://twomaidsamilking.com/2011/09/french-bread/

A big thanks to Red Star for providing me the yeast!

About Liz

I’m a dairy cattle showing, wine loving, cake baking, wife and mommy navigating the world of friend’s bridal and baby showers while living & loving life on the farm.

Comments

  1. A great loaf of bread is hard to beat! Problem is I don’t have a dough hook (or a stand mixer). Wait…I may have one, I will need to check (a dough hook). I am going to make this today! It’s so rainy out it will be perfect!!

  2. I love BREAD! I am like basil momma with no dough hook…I just have a hand mixer, makes some recipes a challenge.

  3. Love, love, LOVE your “feed the yeast” tip! I am sooo going to do that from now on!

  4. This bread looks sooo goood!!!

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  1. […] is hearty enough to serve alone or would be great with a salad and some crusty bread! In fact this French Bread would be wonderful with […]

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