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French Bread Recipe

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This recipe for French Bread, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Hunter
Added: Monday, May 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 packages active dry yeast (4 teaspoons)
2 cups warm water (105-115 degrees F)
1 tablespoon salt
1 tablespoon butter, melted
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white beat with 1 tablespoon cold water

Directions:
Directions:
Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute, or until well blended, knead on speed 2 about 2 minutes longer. Dough will be sticky.

Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, free of draft, about 1 hour or until doubled in bulk.

Preheat Oven to 450.

Punch dough down and divide in half . Roll into a 12x15 inch rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk.

With sharp knife, make 4-5 diagonal cuts on top of loaf. Bake for 25 minutes. Remove from oven and brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Removed from baking sheets immediately and cool on wire racks.

Personal Notes:
Personal Notes:
Incredibly easy, from the KitchenAid recipe book. Makes 2 loaves. If your oven runs hot, reduce to 425, and reduce baking time to 20 mins.

 

 

 

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