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                               French Bread

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Creole                           Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------



      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.  

 



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