French Bread Ii Recipe

Home : Contact

Choose Another Recipe

Recipe Categories:
Bread; Breads; French


You are viewing:
French Bread Ii 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 Ii

 

Ingredients

5 3/4 cup sifted flour
1 tbsp sugar
2 tsp salt
1 package active dry yeast
2 cup very warm water
1 egg white, unbeaten



 

Preparation

Altitude: 5,000 ft. Yield: 2 loaves

In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast.
Add water and beat at medium speed of electric mixer for 2 minutes,
scraping bowl occasionally. Gradually stir in 3 1/2 cups more flour,
or enough flour to make a soft dough.

Sprinkle remaining 1/4 cup flour on bread board or pastry cloth. Turn
dough out on floured surface and knead until smooth and satiny, 5 to
10 minutes. Shape into smooth ball. Place in greased bowl, turning
once to grease top. Cover and let rise in a warm place (80-90
degrees) until double (about 1 hour).

Punch down. Divide into halves. Shape each half into a ball. Cover
and let rest 5 minutes. Rub a little shortening on palms of hands.
Roll each ball of dough under the hands to form a long slender loaf
about 3 inches in diameter. Start rolling at the center and gently
work hands toward end of loaf, repeating until loaf is shaped. Place
loaves 4 inches apart on lightly greased baking sheet. With a sharp
knife, cut diagonal gashes abut 1/4 inch deep and about 1 1/2 inches
apart into top of each loaf.

Cover and let rise until a little more than doubled (about 1 hour).
Bake in moderately hot oven (425 degrees) 25 to 35 minutes. Remove
from oven, brush with egg white. Return to oven for 2 minutes.
Remove from baking sheet and cool on racks.

Hint: For crustier loaf, bake bread with a shallow pan of water on
lower oven rack.

Colorado Wheat Administrative Committee Representing Colorado Wheat
Farmers

 

 

Servings: 6

 

 

 

 


 

French Bread Ii Recipe brought to you by Recipes 4U