Patter Fam Sauces

French Bread

Make 2 loaves 

3 cups all-purpose flour
1 package active dry yeast
1 teaspoons salt
1 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Directions: 

In a large bowl, combine 1 cups flour, yeast and salt. Stir in 1 cup warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, 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. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll 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 loaf, 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.

 

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of 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 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.

 

 

 

 

 

Check out all the classes that we used this recipe in:

ItalianClassRecipes

HeartySoupClassRecipes

Written by Joyce Peters — April 24, 2016

Leave a comment

Please note: comments must be approved before they are published.

Welcome

We are so glad you are visiting with us today. We are excited to share the Gospel of Good Taste with you in a variety of ways.