October 18, 2009

French Bread

So, Stacey over at Magnifico! has issued me a bread challenge where we get a particular book and bake through it one recipe at a time. I, of course, am absolutely unable to ever turn down a challenge, so I agreed and headed out to the bookstore today.

They didn't have it.

Not a huge problem, as there is always Amazon, but darn it, I was so ready to bake some bread! So I went home and trolled the internet for some recipes to try. This french bread recipe comes from allrecipes.com. It has also received the stamp of Manproval! from my husband. The loaf pictured above is the garlic bread version.


2 packages active dry yeast
1/2 c warm water
2 c water
6 c bread flour
1 T salt
1 T sugar
2 T vegetable oil
3 T olive oil
2 T cornmeal
1 egg white, beaten

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add 2 c water, 3 c flour, salt, sugar and vegetable oil; stir well to combine. Mix in the remaining 3 c flour, 1/2 c at a time, beating well after each addition. Leave spoon in, let rest 10 minutes.

Stir the dough vigorously, let rest 10 minutes. Repeat four more times.

Divide dough half. Knead lightly (less than a minute) and roll each half into a large rectangle. If the dough is difficult to roll, let it rest for a few minutes. If you want to stuff the bread, spread your toppings on now. Roll up the dough, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.

Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400.

Bake for 35 minutes, or until golden brown.


- Brush with garlic-infused olive oil, oregano, and Italian herbs for a nice garlic bread.

- Layer mozzarella and pepperoni for pizza rolls

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