Thursday, January 31, 2013

French Bread

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.

French Bread

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.



















6 comments:

  1. Hi Sandra,
    I can almost smell it. Don't you just love baking on those cold winter days. I love to use my wood stove for baking when it is really cold out like today ... Get it nice and toasty warm 11 degrees and cold tonight. Love you bread pan too.
    I am so ready for spring, this month I should have lambs starting. Hope it warms by then.
    Teri

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  2. Your bread looks dee-lish. I love baking on cooler days too. A bowl of homemade hot soup and a nice slab of buttered bread are a perfect supper!

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  3. Thank you Teri and Daisy!

    It is a really easy recipe and one my girls love. The bread didn't last a day.

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  4. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

    ReplyDelete
  5. I can't wait to try this one! I make all of our own bread now and this looks fantastic! I am hosting today at my site http://www.frugalfitfamily.com and I am giving a $15 restaurant.com gift card away for the person with the most likes! Swing by if you can!

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    Replies
    1. This is one of the girls favorites. Thanks for the invite!

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