french bread
- Categories
- Bread
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Unbleached white flour |
| 1½ teaspoon | Salt |
| 3 tablespoons | Wheatgerm |
| 1 tablespoon | Dry yeast |
| 1 cup | Warm water |
In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the yeast & the water & set aside till the yeast starts to work.
Make a well in the centre of the dry ingredients & pour in the yeast & water. Slowly work in the flour from the sides of the bowl, then beat the mixture vigorously until thoroughly stirred together. This is a sticky dough.
Flour a board & turn out the dough. Turn the bread so that is coated on all sides. Knead thoroughly.
Fold dough in half & roll out into a narrow shape about 12 inches long. Set on an oiled pan & allow to rise till it is doubled in size.
Preheat oven to 375F & bake for 45 minutes.
Adapted from Anne Lerner, "Breads You Wouldn't Believe"
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