Free Recipe Classic French Bread 2

Recipe Type: B Recipes

Recipe Preparation: bake

Cooking Ingredients for Classic French Bread 2 Recipe

1-1/4 c Water
2 ts Sugar
1 ts Salt
3-1/2 c White Flour; Note 1
1-1/2 ts Yeast
1 tb Cornmeal; Optional
1 tb Oil
1 Egg White; Beaten
1 tb Water

Classic French Bread 2 Preparation

Note 1: In U.S., use Bread Flour; in Canada, use either Bread Flour or All Purpose Flour. 1. Measure first 5 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber, twist to secure. Close lid. 3. Select: Dough / Pasta Setting. 4. Press Start There will be a 25 minute preheat delay before mixing begins. 5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. 6. Divide dough in half and roll each half into a 10 x 8 inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. 7. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal (optional). Lightly brush each loaf with oil. Cover and let rise in warm, draft free place until double in size, 20 to 30 minutes. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. Bake at 350F for 20 minutes. Brush again with remaining egg white mixture. 8. Bake 5 to 10 minutes more or until done. Bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the breads from the sheets; cool on a wire rack. Makes 2 loaves. Helpful Tip: This crusty French bread, with its chewy texture, makes a delicious garlic bread. Just slice lengthwise, top with garlic butter & broil. Posted to EAT-LF Digest by Reggie and Jeff Dwork <reggie@best.com> on Oct 1, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 14

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