French Bread I Recipe


Choose Another Recipe


Recipe Categories:
Bread; Breads; French


You are viewing:
French Bread I Recipe


 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.







French Bread I

 

Ingredients

1 envelope dry yeast
3 cup warm water (105 f to 115 f)
8 cup (about) unbleached all-purpose flou, r
1 tbsp salt
1 cornmeal
1 egg white beaten with 1 tbs water (, glaze)



 

Preparation

Soak a brick in water overnight, then drain it and put it in the oven
with the bread to create steam. This gives the loaves a firm crust.

Makes 12 small loaves

Soak brick in water overnight.

Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer
fitted with a dough hook; stir to dissolve. Let stand 5 minutes. Add
remaining water, 4 cups flour and salt and beat until smooth. Beat in
remaining flour 1/2 cup at a time until slightly sticky dough forms.
Mix until smooth and elastic, about 8 minutes. Turn dough out onto
lightly floured surface and knead until smooth and no longer sticky,
adding more flour if necessary, about 3 minutes. (Dough can also be
mixed and kneaded by hand.) Grease large bowl and add dough, turning
to coat surface. Cover with damp towel. Let rise at room temperature
8 hours.

Punch dough down and knead on lightly floured surface until smooth,
about 2 minutes. Return to greased bowl, turning to coat entire
surface. Cover with damp towel and let rise in warm draft-free area
until doubled in volume, about 2 hours.

Grease baking sheets and sprinkle with cornmeal. Punchy dough down and
knead on lightly floured surface until smooth, about 2 minutes.
Divide into 12 pieces. Pat each into 4x7-inch rectangle. Roll up
jelly roll fashion, starting at one long side. Pinch seams to seal.
Arrange seam side down on prepared sheets, spacing 3 inches apart.
Let rise until almost doubled in volume, about 45 minutes.

Preheat oven to 475 F. Remove brick from water and place in oven.
Make 3 diagonal slashes in loaves. Brush with egg glaze. Bake 10
minutes. Reduce oven to 350 F and continue baking until loaves sound
hollow when tapped on bottom, about 35 minutes. Cool on racks before
serving.

Bon Appetite

 

 

Servings: 12