BREAD - FRENCH

By akselden

Ingredients

• 8 C. unbleached flour
• 1 T. salt
• 1 packet SAF Instant Dry Baker's Yeast
• 3 C. warm water
• Cornmeal
• Egg white

Details

Servings 4

Preparation

Step 1

1. In a bowl, combine flour, salt and yeast. Stir in 3 C. warm water (110 degrees). Turn out onto a floured surface and knead 10-15 minutes, adding more flour as necessary. Put into clean bowl, cover and let rise in a warm place until it doubles in bulk, about 1 to 1 1/2 hours.

2. Turn out onto a lightly floured surface and pat flat. Fold in half and repeat to form a quarter circle. Return to bowl and let rise 30 min. Turn out dough, divide into 2 pieces and form into balls. Let rest 5 minutes. Flatten each ball into an oval and roll to desired shape.

3. Place on baking pan that has been sprinkled with corn meal, or into French bread pan. Cover and let rise until double in bulk.

4. Brush with egg white beaten with dash of water. Bake in preheated 425 degree oven for 15 minutes, reduce to 375 degrees and bake 30 minutes more until golden and crusty.