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Crusty French Loaf

Source of Recipe

From "Taste of Home Ultimate Baking Book"


Recipe Introduction

"I love the delicate texture of this wonderful bread. I sometimes use the dough to make breadsticks, which I brush with melted butter and sprinkle with garlic powder."

List of Ingredients

◦� 1 package (� ounce) active dry yeast
◦� 1 cup warm water (105� to 115� F)
◦� 2 tablespoons sugar
◦� 2 tablespoons canola oil
◦� 1 � teaspoons salt
◦� 3 to 3 � cups all-purpose flour
◦� Cornmeal
◦� 1 large egg white
◦� 1 teaspoon cold water


Recipe

In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt, and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.

Punch dough down. Turn onto a lightly floured surface. Shape into a 16 x 2 �-inch loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.

Preheat oven to 375� F.
Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 inches apart across the top of the loaf. Bake until golden brown, 25 to 30 minutes. Remove from pan to a wire rack to cool.

Makes 1 loaf
(16 pieces)



❧ Test Kitchen Tip:
When making French bread, it's customary to sprinkle cornmeal on the pan to prevent the dough from sticking, as well as to add texture. If your dough isn't sticky, the cornmeal is optional; the greased pan should be enough. If your dough is sticky, however, the extra measures are helpful. If you don't have cornmeal, use parchment instead.