More Great Recipes: Bread | French

French Bread


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Member since 2006

Serves | Prep Time | Cook Time 32 to 35

Ingredients

1 c water
3 c bread flour
3/4 t salt
1 t active dry yeast
Cornmeal
1 slightly beaten egg white
1 T water


Add the first 4 ingredients to the machine according to the manufacturer’s directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest 10 minutes. Lightly grease a large baking sheet and sprinkle with cornmeal.


Divide the dough in half. On a slightly floured surface, roll each portion into a 10x8 inch rectangle. Start from a long side, roll up into a spiral; seal edge. Pinch and pull ends to taper.


Place loaves, seam sides down, on the prepared baking sheet. In a small bowl combine egg white and 1 T water; brush some of the mixture over tops of loaves. Cover and let rise in a warm place for 35-45 minutes or until nearly double. Using a sharp knife, make three or four diagonal cuts about quarter-inch deep across the top of each loaf.


Bake in a 375F oven for 20 minutes. Brush with the remaining egg mixture. Bake for 12-15 minutes more or until the bread sounds hollow when tapped. Remove from baking sheet; cool on wire rack.


Pairs Well With


Notes

A dash of local for every season
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