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Associate.com - Share Your Recipe!

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

Ingredients:
1 Tablespoon(s) Yeast, Or 1 Cake Of Yeast
1 Tablespoon(s) Sugar
1 1/2 Cup(s) Water, lukewarm
2 Teaspoon(s) Salt
4 Cup(s) Flour, sifted
1 Egg white, slightly beaten
with
1 Tablespoon(s) Water, egg glaze
Directions:
Dissolve the yeast in the water. Sift the dry ingredients, stir
theminto the yeast mixture, and work the dough with your hands until it
willabsorb no more flour. Knead the dough on a slightly floured board
untilit is no longer sticky. Place the dough in a buttered bowl,
cover, andlet rise until doubled. Then punch it down and turn it out
onto afloured board. Divide into 2 parts. Shape each piece into a
long,narrow loaf. Place the loaves on a greased cookie sheet that has
beensprinkled with cornmeal, cover, and let rise again (until doubled
insize). Brush tops with egg-white glaze (1 egg white slightly beaten
with1 Tablespoon of water) and bake in a 400 degree over for 35 to
40minutes. Brush again with glaze about 5 minutes before loaves are
done.Makes 2 small loaves or 1 large one.[Optional: for those with HOT
ovens: bake bread at 400 degrees forfirst 15 minutes then reduce
temperature to 350 degrees for next 20-25minutes.]DAK & WELBILT
Breadmaker owners/users: Put 2 cups of flour inbreadmaker, add 1
Tablespoon of fast rising yeast, add another 2 cups offlour, the sugar,
salt and increase the warm water to 1-3/4 Cups and addto the breadmaker
and select French Bread - Manual. Push Start. Letdough be kneaded by
breadmaker and leave it in the breadmaker for thefirst rising (1 hour)
- just when the breadmaker begins to knead thebread again, take it out
and punch it down onto a lightly floured board.Follow recipe above from
"divide into 2 parts" etc.(Yes, I know the breadmaker says only 3.5
cups of flour but if youincrease the warm water to 1-3/4 cups it can
handle the kneading and itdoes a great job!)ONION FRENCH BREAD. Add 1
package onion-soup mix to the dry ingredientsand blend thoroughly. If
you like an onion flavor in bread, you mayoccasionally add a package of
onion soup mix to any plain bread doughwith delightful results. Adapted
from "A World of Breads"This is about as authentic a French bread as
you can make in a homeoven. To make real French bread, you need
unbleached, hard-wheat flour(available in health food stores), and an
oven with the heat coming fromtop, bottom and both sides.If you place a
pan of boiling water on the oven floor, and sprinkle thecookie sheets
with cornmeal after buttering them, you can approximatethe commercial
product.N.B.: To me, this is the ** secret ** the 1/2 inch of boiling
waterwhich I place in a glass pyrex (12 inch pie plate) and put in the
bottomof the oven SEEMS to do the trick when it comes to a crusty
outside (butnot too thick) on French Bread; be sure to bake your bread
on the lowestoven rack.>From: Patt Bromberger
<van-bc!squid.tram.com!patt> From: Bread-BakersArchives:
ftp.best.com/pub/reggie/archives/bread/recipeRecipe By : A World of
Breads

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2700
Calories From Fat: 851
Total Fat: 97g
Cholesterol: 244mg
Sodium: 4729mg
Potassium: 617.9mg
Carbohydrates: 394.5g
Fiber: 13.5g
Sugar: 14.2g
Protein: 56.3g


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