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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

French Bread Recipe

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This recipe for French Bread is from The 5th Generation - 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:  
1 pkg. active dry yeast
1/2 c. warm water, 110 degrees F.
3/4 c. hot water
2 Tblsp. butter
1 tblsp. sugar
1 1/2 tsp. salt
3 1/2 to 4 cups flour
Directions:
Directions:
Soften yeast in warm water. Pour the hot water over the butter, sugar and salt in a bowl; stir until blended. Cool to lukewarm. add 1/2 cup of flour, beat until smooth. Mix in the softened yeast. Add about half of remaining flour and beat until smooth. Stir in enough flour to make a soft dough. Turn onto floured board; let rest 10 minutes. Knead until dough is smooth and elastic. Place in a greased bowl, cover and let rise until doubled in bulk, punch down and let rise again. Knead down on floured board. Roll dough into a 14x8" oblong. Continue rolling into a long slender loaf; pinch ends to seal. Gently roll dough back and forth, pulling to taper the ends of loaf. Place diagonally on a lightly greased 15 1/2 x 10 1/2" baking sheet which has been sprinkled with corn meal. Using a sharp knife, make diagonal cuts 1/4" deep at 2" intervals across top of loaf. Brush surface with a mixture of 1 slightly beaten egg white and 1 tablespoon water. Cover loosely and let rise until doubled in bulk. Brush again and bake at 425ºF. 10 minutes. Brush again and reduce temperature to 375ºF. Bake 20 minutes longer or until golden brown. To increase crustiness, place a shallow pan on bottom of oven and fill with boiling water at beginning of baking period. Makes 1 loaf.

 

 

 

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