French Bread

Ingredients:

6 Cups All Purpose flour

2 1/2 packages (or .25 oz.) (or 2 Tablespoons bulk) active dry yeast 

1 1/2 teaspoon salt

2 Cups warm water (110 degrees F or 45 degrees C)

1 Tablespoon cornmeal

1 egg white

1 Tablespoon water

Directions: 

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water and beat until well blended using a wooden spoon. At this point I tend to be mixing with my hands, stir in as much of the remaining flour as you can.

On a lightly floured surface knead in remaining flour, add more by tablespoons until enough flour has been added to make a stiff dough that is smooth and elastic. Knead for 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled.

Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll each half into a large rectangle. Roll up, starting from the long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet or use parchment paper. Sprinkle with cornmeal. Place loaves, seam side down, on the baking sheet. Lightly beat the egg white with 1 tablespoon of water and gently brush on tops of loaves. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush loaves again with egg white mixture. Bake for an additional 15 to 20 minutes, or until the bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet and cool on a wire rack. 

I use this recipe for the bread for my bread pudding and it makes wonderful french toast!

I received this same bread knife as a gift about 15 years ago. I have only used it for bread and have hand washed it and it still cuts like it's brand new. Set of 2 Tramontina Optimum Stainless Steel Bread Knives with 8" Serrated Edge Blades & Wood Handles

 

Photos by Kirsten Hughes Photography