Best French Bread
Best French Bread recipe
Yield
22 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
water
|
|
| 3 ¾ | cups |
bread flour
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | teaspoon |
yeast, active dry
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | each |
egg whites
slightly beaten |
*
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
water
|
|
| 887 | ml |
bread flour
|
|
| 3.8 | ml |
salt
|
|
| 5 | ml |
yeast, active dry
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | each |
egg whites
slightly beaten |
*
|
| 15 | ml |
water
|
|
Directions
Add the first 4 ingredients to the machine according to the manufacturer's directions.
Select dough setting.
When the cycle is finished, remove dough from the machine.
Let dough rest 10 minutes.
On a lightly floured surface divide dough in half and foll each half into a 10x8-inch rectangle.
Roll up jelly-roll style, starting from one of the long sides; seal well.
Pinch and pull ends to a taper.
Place seam side down on a greased baking sheet sprinkled with cornmeal.
Combine egg white and water; brush some of it over top of loaves.
Cover and let rise until nearly doubled (35-45 min.).
With a sharp knife, make 3 to 4 diagonal cuts about ¼ inch deep across the top of each loaf.
Bake in a 375℉ (190℃) F oven for 20 minutes.
Brush again with remaining egg white and water mixture.
Continue baking for 12 to 15 minutes or until bread sounds hollow when tapped with you fingers.
Remove from baking sheet; cool.
