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Thursday, January 27, 2011

For the Love of Cooking: Crusty French Bread

For the Love of Cooking: Crusty French Bread: "If you read my blog you know that making homemade bread is very intimidating to me. I saw this recipe for crusty French bread on a blog call..."

I saw this recipe last night and decided to make it today.  We have some leftover baked chicken and potatoes so adding fresh salad and bread will take of dinner tonight.

  • 2 cups of warm water (1 cup)
  • 2 tbsp olive oil (1 tbsp)
  • 3 tsp salt (2 tsp)
  • 2 tbsp sugar (1 tbsp)
  • 6 cups of all-purpose flour (3 cups bread flour)
  • 1 envelope active dry yeast (2 tsp)
  • Cornmeal
  • 1 egg white
  • 1 tbsp water
  1. Place first six ingredients (through yeast) in the bread machine in the order listed. Select the dough cycle and press start.
  2. At the end of the cycle, punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.
  3. Place the dough on a floured surface and knead for 1 minute.
  4. Use a sharp knife and cut the dough into two equal pieces.
  5. Roll each piece into a rectangle.
  6. Roll up jelly roll fashion and pinch the seam together.
  7. Tuck the ends underneath.
  8. Sprinkle the baking sheet with cornmeal.
  9. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, about 30 minutes.
  10. Preheat the oven to 400 degrees.
  11. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of each loaf.
  12. Beat together the egg white and 1 tablespoon of water, then brush over each loaf with a pastry brush.
  13. Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaves are golden brown and sound hollow when tapped.
  14. Remove from baking sheet and cool on wire racks. Enjoy!

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