French Bread

Title:
French Bread

Yield:
12 Servings

Categories:
Creole,
Bread




Ingredients:





     1 pk Active dry yeast


   1/4 c  Water, warm (105-115'F.)


     2 tb Butter or margarine,


          -softened


     1 tb Sugar


     1 ts Salt


   3/4 c  Water, hot


     4 c  Flour, all-purpose, sifted


          Cornmeal or farina


     1    Egg white, lightly beaten


     1 tb Water






 1. Soften yeast in warm water; let stand 5 minutes. 2. Meanwhile combine


 butter, sugar and salt in large bowl; pour hot water over mixture. 3. Cool


 to lukewarm; stir, then blend in 1/2 cup of the flour, beating until


 smooth. 4. Stir yeast; add to flour mixture, blending in thoroughly. 5. Add


 about half the remaining flour and beat until very smooth. 6. Mix in


 remaining flour to make a soft dough. 7. Turn dough onto lightly floured


 surface; let rest 5 to 10 minutes. 8. Lightly grease deep bowl large enough


 to allow dough to double. 9. Knead dough; shape into smooth ball and put in


 greased bowl; turning to bring greased surface to top. 10. Cover with waxed


 paper or towel; let stand in warm, draft-free place until doubled, about 1


 1/2 hours. 11. Punch down; pull edges to center, then turn dough completely


 over. 12. Cover; let rise again until almost doubled (about 45 minutes).


 13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.


 14. Punch down dough; turn out onto lightly floured surface. 15. Roll out


 to 14x8-inch rectangle; roll up rectangle tightly into a long slender loaf


 and pinch ends to seal. 16. Place loaf diagonally on prepared baking sheet.


 17. With sharp knife, make diagonal slashes at 2-inch intervals. 18. Brush


 top with part of egg white mixture; cover loosely and let rise in waram


 place until doubled in bulk. 19. Brush loaf again with remaining egg wash;


 bake in preheated 425'F. oven 10 minutes. 20. Brush again with egg wash;


 reduce temperature to 375'F. and bake 20 minutes longer, or until golden


 brown.


 


 NOTE: To increase crustiness, place flat pan filled with boiling water in


 bottom of oven.


 


 Original poster not on file


 


 Posted to MM-Recipes Digest  by "Rfm" 
on Sep 26, 98