Winter has returned and we are being snowed in. That makes it a great day for baking bread.
I thought I would try out my French Bread Pan. I am using a recipe I found in my Kitchen Aid Recipe Book that I have used in the past and really liked.
2 packages active dry yeast
2 1/2 cups warm water
1 Tablespoon salt
1 Tablespoon butter or margarine (melted)
7 cups all purpose flour
2 Tablespoons cornmeal
1 egg white
1 Tablespoon cold water
Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach doe hook. Turn to speed 2 and mix 1 minute or until well blended. Knead on speed 2 about two minutes longer. Dough will be sticky.
Place dough in greased bowl, turning to grease top.
Cover, let rise in warm place about 1 hour, or until double in bulk.
Punch dough down and divide in half,. Roll each half into 12 by 15 inch rectangle. Roll dough tightly from longest side, tapering if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover, let rise in warm place, about 1 hour, or until doubled in bulk.
With sharp knife make 4 diagonal cuts on top of each loaf. Bake at 450 degrees for 25 minutes.
Remove from oven. Beat egg white and water together with fork. Brush each loaf with egg mixture. Return to oven and bake 5 to 10 minutes longer. Remove from baking sheets immediately and cool on wire racks.
My changes to the original recipe:
* I used French Bread Pan instead of baking sheet. I typically use a Pizza Stone but wanted to try out the new pan.
* Omitted using cornmeal.
*I didn't add the egg white mixture on top.
* I used 3 cups whole wheat flour in place of some of the white flour.
* I put a stainless bowl on the bottom of the oven before I preheated it. After I put the bread in the oven I put a cup of hot tap water in the preheated bowl to get some steam.
I was worried that I left it in a little too long but it was chewy on the outside and very soft on the inside, just the way we like it. The darker color comes from the wheat flour.