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| French Bread |
Ingredients
1 pack yeast, (dry)
1/8 tablespoons sugar
3+1/2 glasses flour
2+1/4 teaspoons salt
1/3 glass water, (warm)
1 tablespoon flour
1 glass water, (cold)
Cooking Instructions
First dissolve yeast and sugar in 1/3 glass water; let proof. Blend flours and salt in a large mixing bowl. Add a glass of water to yeast water. Add water slowly to flour mixture, stirring until the dough makes a ball. Let the dough rest five minutes. Add more flour to make a smooth ball and knead for seven minutes. Lete rest two minutes and knead three minutes more. Place dough in a clean, dry four-quart bowl. Cover and let rise fourty minutes. Turn dough out; pat into a 14 inch rectangle and fold in thirds. Repeat. Return dough to bowl and let rise 1-1/2 to two hours, optional until tripled in bulk. Form dough into two baguettes, two round loaves, optional 12 hard rolls. Slash the top of each with a razor blade. Preheat oven to 200 C, placing a pan on the bottom rack to heat. Bake loaves half an hour, steaming the loaves every four minutes for the firstly fifteen minutes.
Recipe From French Cuisine
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