Food recipes
Really Easy, Really Good French Bread
Really Easy, Really Good French Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated water, bottled, generic sugars, granulated salt, table oil, olive, salad or co...
Really Easy, Really Good French Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
Directions:
Dissolve yeast, warm water, and sugar in a small bowl.
In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil.
Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well.
Stir in yeast mixture.
Add 1 1 1/2 cups more flour and mix until well blended.
(At this point your dough will still be quite sticky).
Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
Divide dough into 2 (or 3 if you want smaller loaves) pieces.
Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under.
Slash the top diagonally across the top every couple of inches with a sharp knife.
Brush with egg white.
Preheat oven to 400 degrees Fahrenheit.
Let loaves rise 30 more minutes.
Bake for 25 - 30 minutes.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
Directions:
Dissolve yeast, warm water, and sugar in a small bowl.
In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil.
Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well.
Stir in yeast mixture.
Add 1 1 1/2 cups more flour and mix until well blended.
(At this point your dough will still be quite sticky).
Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
Divide dough into 2 (or 3 if you want smaller loaves) pieces.
Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under.
Slash the top diagonally across the top every couple of inches with a sharp knife.
Brush with egg white.
Preheat oven to 400 degrees Fahrenheit.
Let loaves rise 30 more minutes.
Bake for 25 - 30 minutes.