French Bread

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Ethnicity
American  
Base Type
Grain  
Course
Side Dish  
Preparation Time
30-60 Minutes  
Difficulty
Intermediate  
Serving Size
Refresh / Double it
Comments
Makes 4 loaves  
Source
 
Source Description
 
Last Modified
2017-07-05  
User
Greg



Ingredients
                
2 c
water

5 c
flour, white

2 T
sugar

2 t
salt

3 t
active dry yeast

2 ea
yolk only egg

2 T
water


Directions
Preheat oven to 375 deg F.

In a measuring cup, dissolve the sugar in the water, then stir in the yeast.  Allow yeast to proof.

Mix salt to the flour and add to the yeast one cup at a time.  Knead dough on lightly floured surface until smooth.  Place in a well oiled bowl, and cover with a damp cloth.  Place bowl somewhere warm, and allow to rise until doubled - about an hour.

Punch down dough, and knead for a few minutes.  Divide dough into four equal parts, roll into loaves and taper ends.  Place loaves onto greased cookie sheets. Using a sharp knife, make deep diagonal cuts into the loaves every 2-3 inches.
Allow dough to rise until doubled in size - about 30 minutes.

Mix egg yolk with 2 tablespoons of water, and brush over tops of loaves.  Bake loaves at 375 deg F until golden brown - about 20-25 minutes .