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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 packages - Dry Yeast
  • 2 1/2 cups - Warm Water
  • 1 tablespoons - Salt
  • 1 tablespoons - Butter or Margarine, Melted
  • 7 cups - All-Purpose Flour
  • 2 tablespoons - Cornmeal
  • 1 whole - Egg White
  • 1 tablespoons - Cold Water
  • Directions:

    Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute, or until well blended. Knead on speed 2 about 2 minutes longer. Dough will be sticky.

    Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

    Punch dough down and divide in half. Roll each half into 12x15-inch rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

    With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 430 degrees F for 15 minutes. Remove from oven.

    Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.

    Brief Description

    A simple recipe for this classic bread.

    Main Ingredient:

    Flour

    Category:  Breads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 25 min

    Source

    Kitchen Aid

    Posted By:

    mcarr

    Posted On:

    February 26, 2012

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