Home Made French Bread
Preparation: 90 minutes
Bake Time: 30 minutes
Ingredients
* 5 cups bread flour
* 5 teaspoons active dry yeast
* 2 teaspoons salt
* 2 cups warm water (110 degrees F)
* 1 tablespoon butter
* 1 tablespoon cornmeal
* 1 egg white
* 1 tablespoon water
Directions
1. In a large bowl, combine yeast, melted butter, warm water and salt. Using a wooden spoon, stir in 2 cups flour, and beat until well blended. Gradually add the rest of the flour.
2. On a lightly floured surface, knead 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. Cover with a warm, damp kitchen towel, and let rise in a warm place (the microwave) until doubled.
3. 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.*
4. 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. Let rise until nearly doubled, 35 to 40 minutes.
5. 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 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 5-10 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.
Adapted from this recipe.
I made this bread to go with our dinner tonight and we loved it! It's definitely a keeper! I had never made french bread before, and thought it was going to be difficult. I was surprised at how easy it was! It turned out wonderfully and tasted (almost) better than Albertson's, which says a lot!
I served it with whole grain pasta, garlic pasta sauce and grilled romaine hearts. Let me know what you think if you try it! :)
*P.S. Don't be afraid to roll the dough up. I was thinking of just skipping that and placing a big blob of dough shaped like a loaf of french bread and I am so glad I didn't. When you roll it up, it allows air to flow through the pockets and it creates a fluffy texture to the bread. So roll away!*
