Wednesday, February 9, 2011

French Bread~2 Loaves

Several of my recipes are featured on today's Family Bites sponsored by Hidden Valley on Foodbuzz. Click here to go check it out.

This recipe is adapted so that the kneading is done by a stand mixer. This yields two loaves of french bread which is perfect for soups or as a side to any meal.

2 packages active dry yeast
2 1/2 cups warm water
1 tablespoon salt
1 tablespoon olive oil
7 cups bread flour
1 egg white
1 tablespoon cold water
  1. Preheat the oven to 200° and once it is up to temp, turn it off. This will give you a good place to allow your dough to rise.
  2. Dissolve the yeast in warm water in the warmed mixer bowl. Add salt, olive oil, and flour. Attach the mixer bowl and dough hook to the mixer. Turn to low speed and mix for about 1 minute or until blended. Knead on low speed for 2-5minutes longer or until the dough is sticky and well formed.
  3. Place the dough in a greased bowl, cover with plastic wrap and allow to rise for 1 to 1 1/2 hours in a warm place.
  4. Punch the dough down and divide in half. Roll each half into 12x15 inch rectangles. Roll dough tightly from the longest side, tapering at the ends if desired. Place the loaves on greased baking sheets and cover and let rise in a warm place for 1 hour or until doubled in bulk.
  5. With a sharp knife, make 4 diagonal cuts on the top of each loaf. Bake at 450° for 25 minutes. Remove from the oven. Beat the egg white and water together in a small bowl and brush each loaf with the mixture. Return to the oven and bake for 5 minutes longer or until golden brown. Remove from baking sheets immediately and cool on wire racks.

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