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French
Bread |
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 3/4 teaspoons salt
2 cups warm water (110º)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2
cups warm water, and beat until well blended using a stand mixer
with a dough hook attachment. Then stir in as much of the remaining
flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff
dough that is smooth and elastic. Knead for about 8 to 10 minutes
total. Shape into a ball. Place dough in a greased bowl, and turn
once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured
surface. Cover, and let rest for 10 minutes. Roll each half into
large rectangle. Roll up, starting from a long side. Moisten edge
with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves,
seam side down, on the prepared baking sheet. Lightly beat the egg
white with 1 tablespoon of water, and brush on. Cover with a damp
cloth or waxed paper. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch
deep across top of each loaf. Bake in a preheated 375º oven for
20 minutes. Brush again with egg white mixture. Bake for an additional
15 to 20 minutes, or until bread tests done. If necessary, cover
loosely with foil to prevent over browning. Remove from baking sheet,
and cool on a wire rack.
Note: a gas oven with a pilot light is the right spot to let dough
rise.
-Kate
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