Kira's French Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
6 cups all purpose flour2 packets or 4.5 tsp active dry yeast1 tbsp butter1 1/2 tsp salt2 cups warm water (105F-115F)2 tbsp cornmeal1 slightly beaten egg white1 tbsp water
Dissolve yeast in warm water in warmes mixing bowl. Add salt, butter and flour. Mix dough in mixer on low speed, using dough hook, until kneaded or knead by hand on a lightly floured surface to make a smooth and elastic dough. Shape dough into a ball and place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place, free from draft, for about an hour or until double in bulk.
Punch down dough, divide in half and let dough rest for 10 minutes. Meanwhile, lightly grease a baking sheet and sprinkle with cornmeal.
Roll each half into 12x15 inch rectangle. Roll dough tightly, jelly roll style, from a long side and seal ends. Place seam side down on prepared baking sheet. In a small mixing bowl, mix together egg white and 1 tbsp water. Brush some of egg white mixture over loaves. Cover and let rise in warm, draft free area until double in bulk or about 45 minutes.
Using a sharp knife make 3-4 diagonal cuts on top of each loaf. Bake in a 425F degree oven for 25 minutes. Brush tops with remaining egg white mixture. Continue baking for another 10 minutes or until bread sounds hollow when you tap with your fingers. Immediately remove bread from baking sheets and cool on wire racks.
Make 2 loaves, each loaf has 15 servings for a total of 30 servings.
Number of Servings: 30
Recipe submitted by SparkPeople user KINGA26.
Punch down dough, divide in half and let dough rest for 10 minutes. Meanwhile, lightly grease a baking sheet and sprinkle with cornmeal.
Roll each half into 12x15 inch rectangle. Roll dough tightly, jelly roll style, from a long side and seal ends. Place seam side down on prepared baking sheet. In a small mixing bowl, mix together egg white and 1 tbsp water. Brush some of egg white mixture over loaves. Cover and let rise in warm, draft free area until double in bulk or about 45 minutes.
Using a sharp knife make 3-4 diagonal cuts on top of each loaf. Bake in a 425F degree oven for 25 minutes. Brush tops with remaining egg white mixture. Continue baking for another 10 minutes or until bread sounds hollow when you tap with your fingers. Immediately remove bread from baking sheets and cool on wire racks.
Make 2 loaves, each loaf has 15 servings for a total of 30 servings.
Number of Servings: 30
Recipe submitted by SparkPeople user KINGA26.
Nutritional Info Amount Per Serving
- Calories: 90.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 119.6 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 0.8 g
- Protein: 2.5 g
Member Reviews
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ALILDUCKLING
My family liked this! Used unbleached flour. This worked w/o a mixer. Question - how do you roll out dough? I ended up rolling btwn 2 pieces of parchment paper (stuck more to wax paper). Or do you roll out on floured surface with floured roller? I am not very experienced! Thanks for recipe! - 1/7/13