French Bread

 

Recipes 2 Tbsp. butter, softened
History 1 Tbsp. sugar
Profile 1 tsp. salt
Symbols 4 c. all-purpose flour, sifted
Festivals 3/4 c. hot water
Flags 1/4 c. warm water
Kaplan 1 pk. active dry yeast
Songs 1 egg white, beaten lightly
General
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First soften the yeast in warm water and let stand for 5 minutes.  Combine the butter, salt, and sugar in a bowl.  Pour the hot water over the mixture and once it has cool to lukewarm, stir and blend in 1/2 cup of flour.   Stir until mixed well or smooth.  Stir the yeast and add it to the flour mixture and blend well.  Add half of the remaining flour.  Make a soft dough by adding the rest of the flour.  Put the dough on a floured surface letting it rest for about 10 minutes.  Put the dough in a lightly greased bowl large enough to let it rise double in size.  Cover with a towel or wax paper and let stand until it has doubled in size.  This usually takes about 1 1/2 hours.  Turn the dough over and let it rise again, approximately 45 more minutes.  Grease a baking sheet and sprinkle it with cornmeal, making sure that it is sprinkled evenly.  Remove the dough and put it on a floured surface rolling it into about a 8X14 inch rectangle.  Now roll it into a long loaf, pinching the ends to seal them.  Place the loaf on the baking sheet and cut slashes about 2 inches apart and then brush it with the egg white, cover and let it rise.  After it has risen, brush it again with the egg white. Bake it for 10 minutes at 425° then brush it with the egg white and reduce the heat to 375°.  Bake for another 20 minutes or until it is golden brown.