French Bread

I’ve been making french bread now that I have a little more time on my hands. Twice a week, I’m in the kitchen mixing and kneading by hand. I’ve always loved my bread machine, but there something really authentic about these loaves! Not only does it taste great it has the added benefit of having no artificial ingredients or preservatives. It has nothing but flour, water, salt, and yeast. I love it when it’s still warm from the oven.

French Bread (Adapted from Better Home and Gardens: New Cook Book- 1996)

• 5 ½ - 6 cups all- purpose flour


• 2 packages of active dry yeast


• 1 ½ teaspoons salt


• 2 cups warm water (120 degrees to 130 degrees)


• Cornmeal


• 1 slightly beaten egg white


• 1 tablespoon water
  

1. In a large mixing bowl stir together 2 cups of the flour, the yeast, and salt. Add the warm water to the dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.


2. Turn the dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic. (8-10 minutes total) Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place till double in size. (about 1 hour).


3. Punch dough down. Turn dough out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Sprinkle with cornmeal.


4. Roll each portion of dough into a 15 x 10 inch rectangle. Roll up, jelly-roll style, starting from the long side; seal well. Pinch ends and pull slightly to taper. Place seam down on prepared baking sheet. In a small mixing bowl stir together egg white and water. Brush some of the egg white mixture over the loaves. Cover and let rise till nearly double in size (for 35-45 minutes). Using a sharp knife, make 3 or 4 diagonal cuts about ¼ inch deep across the top of each loaf.


5. Bake in a 375 degree oven for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15-20 minutes more or till bread sounds hollow when you tap the top with your fingers. Immediately remove bread from baking sheet. Cool on wire racks.

Sheila Cason, MD