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French Bread Recipe

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This recipe for French Bread is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 TBLs active dry yeast
2 1/2 cups warm water (105 to115)
2 TBLs sugar
3 tsp salt
6 to 7 cups whole wheat pastry flour or white flour
2 TBLs cornmeal
Cold water
2 egg whites
4 TBLs cold water
Directions:
Directions:
Dissolve yeast in warm water in 6 quart bowl. Stir in sugar, salt and 4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle (dough will be soft).
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased 6 quart bowl; turn greased side up. Cover and let rise at room temperature, until slightly more than double, 1 1/2 to 2 hours. (Longer rising gives typical French bread texture.)
Punch down dough; cover and let rest 15 minutes. Grease cookie sheet; sprinkle with cornmeal. Divide dough into fourths. Roll each section into rectangle, 15x10 inches. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal well. Roll gently back and forth to taper ends. Place both loaves lengthwise on cookie sheet. Make 1/4 inch deep slashes across loaves, every 2 inches. Brush loaves with cold water. Let rise uncovered until slightly more than doubled, about 1 1/2 hours.
Heat oven to 375. pour 1 cup hot water into rectangular pan. Place pan on lowest oven rack. Brush loaves with cold water. Bake 20 minutes. Remove pan of water from oven. Mix egg whites and 4 TBLs cold water; brush over loaves. Bake until loaves are golden brown and sound hollow when tapped, about 20 to 30 minutes longer.
Number Of Servings:
Number Of Servings:
4 loaves, 12 slices each, 55 calories per slice
Preparation Time:
Preparation Time:
all morning, but you can do alot of other things while waiting for bread to rise
Personal Notes:
Personal Notes:
This is a rare special treat, cause it does take most of the day to cook.

 

 

 

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