New Orleans French Bread

By á-30647

Ingredients

• 1 package dry yeast
• 2 1/2 cups warm water (105-115F)
• 2 tablespoons sugar, divided
• 1 tablespoon salt
• 6 1/2 - 7 cups flour, divided
• 1 egg white, slightly beaten

Details

Servings 4
Preparation time 45mins
Cooking time 150mins

Preparation

Step 1

Combine yeast, water and 1 teaspoon sugar in a large bowl, stirring until yeast and sugar are dissolved. Stir in remaining sugar, salt and 6 cups of flour to form a stiff dough. Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85F), free from drafts, for 1 1/2 hours or until doubled in bulk. turn dough out onto a lightly floured surface. Cover and let rest 15 minutes. Knead 3-4 times. Divide dough into 4 equal portions; roll each portion into a 13x7" rectangle. Roll up each rectangle, jelly-roll fashion, starting at a long end. Pinch seams and ends together to seal. Place loaves, seam-side down, on 4 heavily greased baking sheets. Cut 3-4 diagonal slashes, 3/4" deep, in top of each loaf. Cover and repeat rising procedure for 1 hour or until doubled in bulk again. Brush loaves with egg white. Bake for 15 minutes; reduce heat to 350F and bake for 30 minutes longer or until loaves sound hollow when tapped. Remove bread from pans or baking sheets immediately; cool on wire racks. May be frozen.