Recipes
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French Bread
Ingredients:
- 6 cups all-purpose flour (NOT
self-rising) - 2 pkgs active dry yeast
- 2 tsp salt
- 2 cups warm water
- Corn meal
- 1 slightly beaten egg white
- 1 T water
Combine 2 cups of flour, yeast, and salt in a large mixing bowl. Add the warm water. Beat the mixture with an
electric mixer on low speed for about a minute.
You can use a bread maker for the rest or simply follow along. Add the remaining flour. With your hands, knead it in.
You may have to turn it onto a floured chopping block or counter. Continue until all the flour is need in and the
dough is stiff (but elastic when you pull it). Shape into a ball. Put it in a grease bowl, cover it with a damp cloth
(cheese cloth) and let it rise. Keep it in a warm place (about an 1 1/2 hrs). If you don't, it won't rise.
Options: You may have individual loaves, hard rolls, or a two long loaves. Decide before you divide the dough.
Turn the dough out onto a floured surface. Divide. Cover and let rest for about 10 to 15 minutes. While it's resting,
grease your pans. Roll the dough into rectangles the length of your pan (15 x 12) or smaller for individual loaves or
hard rolls. You can be as ornate with the top as you want. Place in pan, brush with egg white and water, then
sprinkle with cornmeal. Cover and let rise for about 1 hour or until the dough doubles in size. Bake at 375 for 40 to
45 minutes for large loaves, 25 to 30 minutes for individual loaves, and 25 to 30 minutes for hard rolls.
Makes 2 large loaves, 8 individual loaves, or 16 hard rolls.
electric mixer on low speed for about a minute.
You can use a bread maker for the rest or simply follow along. Add the remaining flour. With your hands, knead it in.
You may have to turn it onto a floured chopping block or counter. Continue until all the flour is need in and the
dough is stiff (but elastic when you pull it). Shape into a ball. Put it in a grease bowl, cover it with a damp cloth
(cheese cloth) and let it rise. Keep it in a warm place (about an 1 1/2 hrs). If you don't, it won't rise.
Options: You may have individual loaves, hard rolls, or a two long loaves. Decide before you divide the dough.
Turn the dough out onto a floured surface. Divide. Cover and let rest for about 10 to 15 minutes. While it's resting,
grease your pans. Roll the dough into rectangles the length of your pan (15 x 12) or smaller for individual loaves or
hard rolls. You can be as ornate with the top as you want. Place in pan, brush with egg white and water, then
sprinkle with cornmeal. Cover and let rise for about 1 hour or until the dough doubles in size. Bake at 375 for 40 to
45 minutes for large loaves, 25 to 30 minutes for individual loaves, and 25 to 30 minutes for hard rolls.
Makes 2 large loaves, 8 individual loaves, or 16 hard rolls.
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