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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