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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This recipe gives you two excellent loaves of French Bread ... and it is easy to make. You can buy a bread pan designed to hold the two loaves. Enjoy. I adapted this from a Pillsbury cookbook. Ingredients:
2 1/4 cups warm water (ideally about 120f) |
5 1/2-6 1/2 cups flour |
1 tablespoon flour |
1 tablespoon salt |
2 1/2 tablespoons active dry yeast |
Directions:
1. In a large bowl mix the water, 2 cups flour, sugar and salt for a couple of minutes. Beat for two minutes. (It is easier if you have an electric mixer.).
2. By hand, stir in enough flour to make a stiff dough.
3. Knead on a floured surface until smooth and elastic. (This will take 7 or 8 minutes.).
4. Place in a greased bowl then turn the greased side up.
5. Cover and let rise in a warm place about an hour (until doubled in size).
6. Grease the bread pan and sprinkle it with cornmeal.
7. Punch down the dough - divide it into two.
8. Shape two loaves tapering at the ends. Suggestion: You can roll the dough in your hands like you used to do with plasticine.
9. Place on the prepared bread pan.
10. Before the dough rises, cut 3 diagonal stripes in the dough (about 1/4 inch deep).
11. Cover and let the dough rise about 30 to 45 minutes. The dough should be light and doubled in size.
12. Then, brush the loaves with water.
13. Have the oven at 400°F.
14. Place a shallow pan of hot water in the over.
15. Place the bread on a loaf over the hot water.
16. Bake at 400F for 25 to 30 minutes or until golden grown. When you tap the loaf it will sound hollow.
17. Take the loaves from the oven and put it on a rack and let them cool.
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