How do you make French Bread?!


Question: I love this bread I can eat it by itself does anyone have a recipe for it?


Answers: I love this bread I can eat it by itself does anyone have a recipe for it?

I have made this one from allrecipes.com several times with great results. I am providing the link, go to it and read readers comments, I too have used less flour with better results.

INGREDIENTS
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

DIRECTIONS
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

First you need the blood of many, many Frenchmen.

EASY FRENCH BREAD

1 pkg. active dry yeast
1 1/2 c. very warm water
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. soft shortening or oil
4 c. sifted flour
Melted butter

Sprinkle yeast into 1/2 cup water; stir until dissolved. In a large bowl, dissolve sugar and salt in remaining 1 cup water. Add shortening and yeast mixture; mix well. Add flour and mix well. Work through dough with a spoon at 10 minute intervals for 5 consecutive times. Turn dough onto lightly floured surface and divide in half. Shape into 2 balls. Let rest 10 minutes. Roll each ball into a 12 x 9 inch rectangle. Then roll firmly as for jelly roll, starting with the long side. Seal edge. Place rolls on baking sheet. Score top diagonally 6 times. Cover with a towel and let rise approximately 1 1/2 hours. Bake at 400 degrees for 30 to 35 minutes. Brush with melted butter while warm

hi

this is my easy one (recipe)

beat up 2 eggs and add a little milk dip bread into mixture then fry until cooked like toast

then add vanilla sugar yum

Donna

Here you go:

http://www.cyber-kitchen.com/recipes/Fre...

First you buy a bakery...........No, I'm serious. It requires a special oven, and CANNOT be done properly at home. The closest you'll get is in a bread machine, but it'll still disappoint you.

Reece --- If you want to make a french
Bagget type bread Blue Sea has given you a good recipe. If you want to make a tipical
American made french bread Lorie has given you a good recipe. I would only add to their method of make up, be sure to brush off any flour that might be on the dough before you begin to roll it into a loaf.
Other wise you could have holes are tunnels in in the loaves of bread. Also you need to dust the sheet pan you are baking the bread on pretty heavy with corn meal, not the whole pan just the part where the loaves are placed this will let the bread expand easier, and keep the bread from having a flat bottom. The bottom should be slightly rounded. I always brushed the loaves with egg wash using a pastry brush at about 1/2 proof using 1 egg and 1/3 c.
water whipped until foamy. This is the time to make the cuts in the bread, just before
you apply the wash. Good luck with your bread and injoy the fruits of your labor. jim b





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