Hot Roll Mix--French Bread Recipe
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Category: |
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Ingredients: |
Ingredients: 1 tbs active dry yeast
1 1/2 c. luke warm water
2 eggs, beaten
5-6 c. HOT ROLL MIX
1 tbs. cornmeal
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Directions: |
Directions:In a bowl, stir yeast into water until softened. Stir in eggs. Beat in 5 cups of Hot Roll Mix until blended. Let it rest of 2 minutes. Stir in enough of hte remaining mix to make a soft dough. Knead until smooth, 7-10 minutes. Grease bowl, and place the dough in it turning it to coat all sides. Cover with a damp towel until it doubles in bulk, 1-2 hours.
Generously grease 2 baking sheets. Sprinkle with cornmeal. Set aside.
Punch down dough. On a lightly oiled surface, divide the dough into 2 balls. Roll out each ball to one 10x3 rectangle. Roll up firmly, starting iwht one long side. Pinch to seal edges and place seam side down. Make 5 diagonal slashes across the top of each loaf. Brush with water. Cover and let rise until doubled in bulk.
Preheat oven to 375º. Brush loaves again with water. Place a baking pan filled with water on the lowest shelf of the oven. Place the loaves on a rack in the center. Bake for 30-35 minutes until golden brown. |
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Personal
Notes: |
Personal
Notes: This bread is delicious. I like to serve it with spaghetti as garlic toast, the bun of a meatball sandwich, or even use it as communion bread at church. This bread is goes with everything! One thing I like to do is to make up an extra loaf or two, bake it, let it cool, wrap it in plastic wrap and then foil and freeze it for another time. I usually have great luck with it staying fresh!
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