French Bread
Preheat oven to 425 dgrees.
French Bread Equipment: Bosch or Kitchen Aid Mixer fitted with dough hook. Large mixing bowl greased (use for first rise) Cookie sheet greased and lightly dusted with cornmeal.
While the yeast is proofing, place the flour and salt in the mixer and combine on low speed. Add the melted butter to the remaining 1 1/2 cups of warm water.
Now add the yeast mixture (Should be about 1 1/2 - 2 cups by now) and the water with the butter to the flour - alternate small amounts and gently mix in between. Incorporate all of the liquid into the flour.
Knead on speed 2 in either mixer for 6 minutes.
Place dough in the greased bowl, cover and let rise until double (about 45 minutes). It is best if this is placed in a warm place in your house.
Divide dough into 2 pieces (weigh , if possible). Shape each piece into a long, thin loaf, tapering the ends. Place each loaf side be side on the greased, dusted cookie sheet. Let rise until double, about 30 minutes.
Slash loaves 3 -4 times on top and bake at 425 F for 25 minutes. Using a wash of 1 egg white and a little cold water, brush the loaves and bake for 2 additional minutes. This will add a glossy finish. You can disregard the egg wash and enjoy a more rustic looking loaf of bread.
French Bread Equipment: Bosch or Kitchen Aid Mixer fitted with dough hook. Large mixing bowl greased (use for first rise) Cookie sheet greased and lightly dusted with cornmeal.
- 2 Tablespoons Instant Yeast
- 7 Cups Flour
- 1 Tablespoon Salt
- 2 Tablespoons Melted Butter
- 2 1/2 Cups Warm (105 F - 115F) Water
- Scant Amount of Sugar ( for proofing yeast)
While the yeast is proofing, place the flour and salt in the mixer and combine on low speed. Add the melted butter to the remaining 1 1/2 cups of warm water.
Now add the yeast mixture (Should be about 1 1/2 - 2 cups by now) and the water with the butter to the flour - alternate small amounts and gently mix in between. Incorporate all of the liquid into the flour.
Knead on speed 2 in either mixer for 6 minutes.
Place dough in the greased bowl, cover and let rise until double (about 45 minutes). It is best if this is placed in a warm place in your house.
Divide dough into 2 pieces (weigh , if possible). Shape each piece into a long, thin loaf, tapering the ends. Place each loaf side be side on the greased, dusted cookie sheet. Let rise until double, about 30 minutes.
Slash loaves 3 -4 times on top and bake at 425 F for 25 minutes. Using a wash of 1 egg white and a little cold water, brush the loaves and bake for 2 additional minutes. This will add a glossy finish. You can disregard the egg wash and enjoy a more rustic looking loaf of bread.
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