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French Bread Recipe

   
 

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     French Bread

Category   Desserts - Breads
Sub Category   None
Servings   2 loaves
Preptime   40 min, rise 1 1/2 h

Ingredients
5 1/2 to 6 cups all purpose flour
2 pkgs yeast (4 1/2 tsp)
1 1/2 tsp salt
2 cups warm water (120 to 130 degrees)
Cornmeal
1 slightly beaten egg white
1 Tablespoon water
 

Instructions
1. in a large miing bowl stir together 2 cups of the flour, the yeast, and salt. Add the warm water to the dry mixture. Beat with an electric mixture on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on hgh speed for 3 minutes. Using a wooden spoon stir in as much of the remaining flour as you can. 2. Turn the dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place till 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. Sprinkle with cornmeal.
4. Roll each portion of the dough into a 15X10 inch rectangle. Rooll up, jelly-roll style, starting from a long siide; seal well. Pinch ends and ull slightly to taper. lace seam side downon prepared baking sheet. In a small mixing bowl stir together egg white and water. Brush some of the egg white mixture over loaves. Cover and let rise till nearly double (for 35 to 45 minutes) Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the tp of each loaf.
5. Bake in a 375 degree oven for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15 to 20 minutes more or until bread sounds hollow when you tap the tp with your fingers. Immediately remove bread from baking sheet, Cool on wire racks. Makes 2 loaves (30 servings)


Originally Submitted
12/5/2016





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