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French Bread




Source of Recipe


by Millie, from BH&G Old Fashioned Baking


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.200

List of Ingredients




5½ - 6 C all-purpose flour
2 pkgs active dry yeast
1½ tsp salt
2 C warm water {120~130°}
Cornmeal
1 slightly beaten egg white
1 T water


Recipe



In a lrg mix bowl combine 2 C of the flour, the yeast & salt. Add the 2 C warm water.

Beat w/elec mixer on low~med speed for 30 sec’s scraping sides of bowl. Beat on high speed for 3 min’s. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough remaining flour to make a still dough that is smooth & elastic {8~10 min’s total} Shape into a ball. Place in a greased bowl; turn once. Cover & let rise in a warm place til double {bout 1 hr}

Punch dough down. Turn out onto a lightly floured surface. Divide dough in ½. Cover; let rest for 10 min’s. Lightly grease a lrg baking sheet or use parchment paper. Sprinkle w/cornmeal. Roll each half of dough into a 15x10” rectangle. Roll up, starting from a long edge. Moisten edge w/water & seal. Taper ends. Place, seam side down, on the prepared bake sheet. Brush w/mix of egg white & 1 T water. Cover let rise til nearly double {35~45 min’s}

With a very sharp knife, make 3 or 4 diagonal cuts about ¼” deep across top of each loaf. Bake in a 375° oven for 20 min’s. Brush again w/egg white mix. Then bake for 15~20 min’s more or til bread tests done - sounds hollow if tapped on bottom {if necessary, loosely cover w/foil the last 15 min’s of baking to prevent over browning} Remove from baking sheet n cool on a wire rack.

Makes 2 loaves.