French Bread You Have To Try

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French Bread

"A crisp, crunchy crust and slightly chewy middle make this bread as traditional as the breads served in France."

Ingredients :

6 cups all-reason flour
2 half of (.25 ounce) programs lively dry yeast
1 half teaspoons salt
2 cups heat water (110 tiers F/45 ranges C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Instructions :

Prep : 25M	Cook : 30M	Ready in : 2H40M

In a massive bowl, integrate 2 cups flour, yeast and salt. Stir in 2 cups heat water, and beat till well mixed the use of a stand mixer with a dough hook attachment. Using a timber spoon, stir in as a good deal of the last flour as you could.
On a lightly floured floor, knead in sufficient flour to make a stiff dough that is smooth and elastic. Knead for approximately eight to 10 mins overall. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and permit rise in a heat area till doubled.
Punch dough down, and divide in half of. Turn out onto a gently floured surface. Cover, and permit rest for 10 minutes. Roll each half of into big rectangle. Roll up, beginning from a long facet. Moisten facet with water and seal. Taper ends.
Grease a huge baking sheet. Sprinkle with cornmeal. Place loaves, seam facet down, on the organized baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp material. Let rise till almost doubled, 35 to 40 mins.
With a completely sharp knife, make 3 or four diagonal cuts about 1/4 inch deep throughout pinnacle of each loaf. Bake in a preheated 375 stages F (a hundred ninety levels C) oven for 20 mins. Brush once more with egg white mixture. Bake for an additional 15 to 20 mins, or until bread checks accomplished. If essential, cowl loosely with foil to prevent over browning. Remove from baking sheet, and funky on a wire rack.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it frivolously, and make easy-up simpler.

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