Saturday, August 29, 2009

French Bread

2 Tbls. sugar
2 Tbsp. Olive oil
2 tsp. kosher salt
2 c. hot tap water
5 cups flour
2 Tbls. yeast

Combine sugar, olive oil, salt, and hot water. Add yeast. Sit a few minutes and let it proof.
Add flour, a little at a time, mixing well to incorporate. Turn out onto a well floured surface, kneading, adding more flour as necessary to make a smooth elastic dough. Place in a greased bowl. Cover, and let rise until doubled, about 30 minutes.

On a lightly floured surface, roll dough out to a 12x15 inch rectangle. Starting at a short end, roll dough like a jelly roll. tucking ends under when finished. Place loaf onto a greased cookie sheet. Cut diagonal slits in top. Cover and let rise 30- 45 minutes.

Preheat oven to 400 F. For a softer crust, mix one egg and 2 Tbls. milk; beat with a fork, and brush over top of bread. Bake for 20 minutes, until golden brown. For a crustier bread, do not apply egg wash. Half way through baking, spritz loaf lightly with water.

Yields two loaves.


Danielle said...

Mmmm, I've not tried making French Bread yet! Going on my list of things to do! Thanks Tracy

BTW - I prefer wheat as well!

Courtney said...

I made this recipe today and it turned out perfect!! Thank you so much for sharing!