French Bread
Source of Recipe
The 21st Century Homekeeper
Recipe Introduction
French bread takes lots and lots of kneading, and moisture. This method looks like alot of trouble, but it's not really. Just read carefully before you begin.
List of Ingredients
2 packages dry active yeast
2 1/1 cups warm water
7 1/4 - 7 3/4 cups sifted all-purpose flour. I like bread flour for this recipe, best.
1 tablespoon melted shortening
1 tablespoon salt
Yellow Cornmeal - Or white, just don't use Self-Rising corn meal mix.
1 egg white slightly beaten in 1 table spoon water
Recipe
* Sprinkle the yeast on the warm water; stir until dissolved
*Add 2 cups flour and beat throughly; stir in salt. Stir in 4 1/2 cups flour, a cupful at a time. Dough will be stiff.
* Turn out on a lightly floured board, cover with a clean towel and let rest for 10-15 minutes. Knead for 15-25 minutes until dough is smooth and very elastic, working in 3/4 to 1 1/4 cups more flour. Do not underknead.
*Place in a lightly greased bowl; turn to grease top. Cover and let rise in a warm place free of drafts until doubled, about 1 1/2 hours. Punch down. let rise again until doubled, about 1 hour.
*Turn onto a lightly foured board, divide in half, cover and let rest 10 minutes.
*Shape each half into a long narrow loaf. Turning the dough under as you shape it. Roll the ends of the loaves between your hand to taper them and place them bottom down on a well greased baking sheet that has been sprinkled lightly with corn meal.
*Cut slits in the top of the loaves 1/8" deep and about 2" long with a sharp knife or razor blade. Do not mash out the air from the loaves, use a very sharp knife or razor blade! Brush tops and side of loaves with the egg white/cold water mixture. Cover with a towel wrung out from water; but do not let it touch the loaves. Prop it up on iced tea glasses, over the loaves. Let rise til doubled in a warm place, about 1 to 1 1/2 hours.
*The next step can be done in one of two ways. You have to get some moisture to the loaves while they are baking. You may either place a baking pan of water in the oven with the baking loaves, or you may spray the loaves lightly with water every 10 minutes while they are baking. Spraying in my experience makes for a crustier loaf.
In a moderate oven (375*) place the pan of water if using. Bake loaves for 20 minutes or until light brown. Brush tops again with egg water mixture, bake 20 minutes longer until loaves are golden brown. Cool.
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