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Recipe Name: 24-hour French Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Active dry yeast
2 1/2 Cup(s) Water, 110-degrees
7 1/2 Cup(s) Bread flour to 8 cups
1 Tablespoon(s) Salt
1 Egg white, for glaze
1 Tablespoon(s) Water, for glaze
In large bowl of electric mixer, dissolve yeast in 2-1/2 c water.
Add2-1/2 to 3 c flour; stir 1 minute. Batter will have consistency of
softpudding.Cover bowl tightly with plastic wrap. Let rise in a warm
place, freefrom drafts, overnight or at least 8 hours. The longer the
spongeferments, the better the flavor will be.The next day, stir in
salt and 1 to 1-1/2 c of remaining flour. Beat atmedium speed with
electric mixer 6 minutes, or beat 600 vigorous strokesby hand. Stir in
enough remaining flour to make a soft dough.Turn out dough onto a
lightly floured surface. Clean and lightly flourbowl. Knead dough 15 to
20 minutes or until smooth, elastic, and nolonger sticky.Place dough in
floured bowl. Dust surface lightly with flour; cover witha slightly
damp towel. Let rise in a warm place, free from drafts, untiltripled in
bulk, about 1-1/2 hours.Grease 2 large baking sheets or 4 French-bread
pans.Punch down dough. Knead 2 minutes. Cover and let rest 10
minutes.For oblong loaves, divide dough into 3 or 4 pieces, depending
on desiredthickness of loaves.On a lightly floured surface, shape each
piece into a smooth log, gentlytapering ends. For round loaves, divide
dough in half. Shape each halfinto a smooth ball.Place shaped dough on
prepared baking sheets. Cover with a dry towel.Let rise until doubled
in bulk, about 1 hour.Adjust oven racks to 2 lowest positions. Place a
shallow roasting pan onlowest shelf; pour in 2 c boiling water.Preheat
oven 15 minutes to 425-degrees.Slash tops of oblong loaves with 5
diagonal slashes each. Slash tops ofeach round loaf with 3 horizontal
slashes and 3 vertical slashes in atic-tac-toe design.Brush loaves with
cold water.Bake 15 minutes.Brush loaves with egg-white glaze; bake 10
minutes longer.Brush again with egg-white glaze. Remove roasting pan
from oven.Bake loaves 10 to 15 minutes longer, for a total of 35 to 40
minutes, oruntil bread sounds hollow when tapped on bottom.Remove from
pans; place loaves directly on oven rack.Bake 5 minutes longer. Cool on
racks. Makes 2 to 4 loaves.From Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 3787
Calories From Fat: 158
Total Fat: 18.9g
Cholesterol: 0mg
Sodium: 7009.2mg
Potassium: 1258.1mg
Carbohydrates: 755.1g
Fiber: 31.1g
Sugar: 3.2g
Protein: 132.8g

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