Saturday, September 15, 2012

French Bread

This is the best French Bread Recipe I've EVER tried. And I've tried quite a few. Plus, it's super easy, you just need to allow time for rising...


   2 ¼ c. warm water
   2 T. sugar
   1 Tbsp yeast
   1 Tbsp salt
   2 Tbsp oil
   5 ½ -6 cups flour-stirred before measured


Preheat over to 375 degrees
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles.
Add salt, oil and 3 cups of flour and beat well.

 Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times.
Turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. 

 Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. 

With a sharp knife, cut 3 gashes at an angle on the top of each. 

Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees. Note: I do not brush mine with egg. I brush it with water. I also put a pan of ice on the bottom shelf of my oven while the bread of cooking. This give it a more crust outside while keeping the inside light and moist.

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