Classic french bread

Yield: 12 Servings

Measure Ingredient
1 pack Dry Yeast; (2 1/2 Tsp)
1 cup Warm Water; (105 To 115 Degrees)
3 cups Bread Flour
1 teaspoon Salt
Cooking Spray
1 tablespoon Water
1 large Egg White

Dissolve the yeast in warm water in a small bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; and level with a knife. Place the flour and salt in a food processor, and pulse 2 times or until blended.

With the food processor on, slowly add yeast mixture through food chute, and process until the dough forms a ball. Process 1 additional minute. Turn the dough out onto a lightly floured surface, and knead lightly 4 to 5 times

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover dough, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down, and shape into a 6-inch round loaf. Place loaf on a baking sheet coated with cooking spray. Cover dough and let rise 30 minutes or until doubled in bulk.

Preheat oven to 450 degrees. Uncover dough, and make 3 diagonal cuts ¼-inch deep across top of loaf using a sharp knife. Combine 1 T water and egg white, and brush mixture over top of loaf. Bake at 450 degrees for 20 minutes or until loaf sounds hollow when tapped.

NOTES : This bread is best when eaten the same day it is baked. If you have any left over, do as the French do: Use it to make French toast or a bread pudding. To make a baguette, let the bread dough rise once. Punch dough down, and roll into an 18x9-inch rectangle on a lightly floured surface. Roll up the dough, starting at the longer edge, pressing down firmly to eliminate any air pockets; then pinch seam and edges to seal.

Cover the dough, let rise, and bake according to recipe instructions above.

Recipe by: Cooking Light, J/F 98, pg. 129 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998

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