French Bread The Best Recipes

Thursday, September 1, 2022

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French Bread

"A crisp, crunchy crust and barely chewy center make this bread as conventional because the breads served in France."

Ingredients :

6 cups all-cause flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups heat water (110 stages F/forty five stages C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Instructions :

Prep : 25M	Cook : 30M	Ready in : 2H40M

In a big bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat till well mixed the usage of a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as a great deal of the ultimate flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough this is smooth and elastic. Knead for approximately 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and flip as soon as. Cover, and permit upward push in a warm area till doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured floor. Cover, and let rest for 10 mins. Roll each 1/2 into huge rectangle. Roll up, beginning from a long facet. Moisten edge with water and seal. Taper ends.
Grease a massive baking sheet. Sprinkle with cornmeal. Place loaves, seam aspect down, on the organized baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp material. Let rise until nearly doubled, 35 to 40 mins.
With a completely sharp knife, make 3 or four diagonal cuts about 1/four inch deep across top of every loaf. Bake in a preheated 375 ranges F (one hundred ninety stages C) oven for 20 mins. Brush once more with egg white aggregate. Bake for an extra 15 to 20 minutes, or until bread tests accomplished. If essential, cover loosely with foil to prevent over browning. Remove from baking sheet, and funky on a cord rack.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook dinner it frivolously, and make smooth-up simpler.

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