Sunday, September 20, 2009

Easy French Bread

2 1/2 c very warm water
1 T salt
2 T sugar
2 T yeast
Do not stir until yeast dissolves, then stir to dissolve salt and sugar.
Add: 3 c flour
Mix until smooth then add:
2T oil
3 c flour
Stir until flour is mixed in. Leave spoon in bowl. Set timer for 10 minutes and stir dough again. Repeat the mixing 4 times.
Divide dough in 2 equal part. Roll each part out into 9x12 rectangles. Roll up like a jelly roll on one of the long edges. Seal edges and ends. Place on cookie sheet that has been sprinkled with corn meal, seam down. Let rise about 45 minutes, or until double in bulk. Make slashes in top with sharp knife.
For shiny, rich, golden crust brush with 1 egg and 1 tsp water beaten together before baking.
Bake 25- 30 min. at 400 degrees.


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