French Bread-Two Loaves

By MarieR

Ingredients

• 1 package (1/4-ounce) yeast
• 1 1/2 cups warm water
• 2 tablespoons unsalted butter melted
• 4 cups all-purpose flour
• 1 cup cake flour
• 2 teaspoons salt
• 1 tablespoon sugar
• cornmeal
• Egg Wash
• 1/2 teaspoon salt
• 1 large egg yolk beaten
• 1 tablespoon water
• sesame seeds Optional

Details

Servings 1

Preparation

Step 1

Preheat oven 400 degrees F.
Dissolve the yeast in warm water. After the yeast is dissolved, add the melted butter.
In food processor, combined and blend the flours, salt and sugar. Add the yeast mixture then process until dough forms a ball. Remove from processor and place into a lightly oiled bowl. Cover and let rise in a warm place until doubled, about 1-1 1/2 hours.
Turn out onto a lightly floured board. Divide dough in half. Roll each half out to desired length (measure pan), then tightly roll to form the loaves. Place seam side down (with ends pinched under) on the French Bread Pan, greased and sprinkled with cornmeal. Slash the top of each loaf with a knife about 3 or 4 times. Cover and let rise until doubled, about 1-1 1/2 hours.
Beat the egg and salt together for the egg wash. Brush each loaf with egg wash. If using sesame seeds, sprinkle over loaves now. Place in preheated oven and bake 30-35 minutes, until breads are brown and sound hollow when tapped. Remove from pan and cool on racks.
May bake on cookie sheet.
Note-Substitution: 1 cup, less 2 tablespoons all-purpose flour=1 cup cake flour.