| From the Kitchen |
French Bread
I have worked on this recipe for 30 years!
Dissolve in a large mixing bowl:
1 Tbs + 2 tsp. active dry yeast
1/4 cup warm water
2 Tbs. sugar
When dissolved, add
2 cups warm water
2 tsp. kosher salt
Next, add, beating after each cup
4 cups of high gluten flour
2 cups all purpose flour
Knead for 5 minutes, then place in bowl, cover with
plastic wrap, and let rise 1-3 hours at room
temperature.
Punch down dough and divide in half. Roll each half
into large rectangle, then roll up, starting from a long
side, moisten edge with water and seal.
Oil cookie sheet, sprinkle with corn meal, and place
both loaves thereon. I have a special two-loaf pan
that I use which is perfect for this. I found it at a
secondhand store. It cradles each loaf, helping them
to keep shape.
Lightly beat an egg white with 1 tablespoon of water
and brush on loaf. Cover with plastic wrap or cloth
and let rise until doubled. Preheat oven to 375.
Use a razor blade to make 3 or 4 diagonal slashes on
your loaves. This is actually pretty fun! Put pan with
loaves into oven, and throw in 3-4 ice cubes to
supply steam. Bake for 20 minutes
Brush with the egg white mixture again and bake for
another 15-20 minutes.
This bread freezes extremely well. It has a great
crispy crust and perfectly soft interior. A hearty
French bread
I have worked on this recipe for 30 years!
Dissolve in a large mixing bowl:
1 Tbs + 2 tsp. active dry yeast
1/4 cup warm water
2 Tbs. sugar
When dissolved, add
2 cups warm water
2 tsp. kosher salt
Next, add, beating after each cup
4 cups of high gluten flour
2 cups all purpose flour
Knead for 5 minutes, then place in bowl, cover with
plastic wrap, and let rise 1-3 hours at room
temperature.
Punch down dough and divide in half. Roll each half
into large rectangle, then roll up, starting from a long
side, moisten edge with water and seal.
Oil cookie sheet, sprinkle with corn meal, and place
both loaves thereon. I have a special two-loaf pan
that I use which is perfect for this. I found it at a
secondhand store. It cradles each loaf, helping them
to keep shape.
Lightly beat an egg white with 1 tablespoon of water
and brush on loaf. Cover with plastic wrap or cloth
and let rise until doubled. Preheat oven to 375.
Use a razor blade to make 3 or 4 diagonal slashes on
your loaves. This is actually pretty fun! Put pan with
loaves into oven, and throw in 3-4 ice cubes to
supply steam. Bake for 20 minutes
Brush with the egg white mixture again and bake for
another 15-20 minutes.
This bread freezes extremely well. It has a great
crispy crust and perfectly soft interior. A hearty
French bread
The bridge at Denman Park