utilize this french bread recipe to create a sandwich , a side , or a base for crostini .
Gallic bread is a crispy side that works well with any meal , from baked pasta to grilled prawn . This type of breadstuff is longer and thinner than veritable loaves , giving it a unique taste and grain . Best of all , this canonic Gallic gelt recipe only involve a few childlike ingredients , make it sluttish to create in your own kitchen . In only a few hours , you’re able to bake a loaf that smell out and taste awful .
Tips for the Perfect French Bread
To create downy , airy french bread that everyone will revel , follow these simple tips .
Ingredients
5 ½ - 6cupall - purpose flour
2pkg.active dry yeast
1 ½tsp.salt
Credit: Blaine Moats
2cupwarm water(120 degrees F to 130 degree F )
Indian meal
1egg white , slimly beaten
1Tbsp.water
Directions
In a large mixing bowl stir together 2 cups of the flour , the barm , and salt . Add the warm pee to the flour mixture . Beat with an electric mixer on low to medium upper for 30 seconds , genuflect bowl constantly . Beat on gamey speed for 3 minutes . Using a wooden spoon , stir in as much of the remaining flour as you may .
Turn dough out onto a lightly flour open . Knead in enough remaining flour to make a plastered dough that is smooth and pliant ( 8 to 10 minutes total ) . Shape loot into a ball . position in a thinly greased bowl , turning once to grease surface . Cover ; let rise in a tender shoes until double in sizing ( about 1 hour ) .
Punch dough down . Turn dough out onto a softly flour surface . watershed dough in one-half . screening ; let rest for 10 minutes . Meanwhile , lightly grease a baking sheet . Sprinkle with Indian meal .
undulate each portion of the dough into a 15x10 - inch rectangle . Roll up , starting from a longsighted side ; seal well . Pinch ends and pull slightly to sharpen . spot seam side down on fain baking piece of paper . In a small sports stadium stir together egg white and water . Brush some of the egg clean mixture over loaves . Let lift until nearly two-fold in size of it ( 35 to 45 minutes ) .
Preheat oven to 375 degrees F. Using a abrupt tongue , make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf of bread . Bake for 20 minutes . Brush again with some of the egg blank intermixture . keep on broil for 15 to 20 minutes more or until simoleons sounds hollow when lightly tapped . instantly hit loot from bake sheet . Cool on wire rack . Makes 2 loaf of bread ( 28 slash ) .
Baguettes:
Prepare as above , except divide dough into 4 portion . form into balls . masking ; permit rest 10 minutes . Meanwhile , lightly grease 2 bake sheets or 4 baguette pans ; sprinkle with Indian meal . Roll each luck of the dough into a 14x5 - inch to 16x5 - inch rectangle . seethe up , start from a long side ; varnish well . Pinch end and pull slightly to point . Place seam side down on prepared baking sheets or baguette pans . proceed as directed , except reduce the second baking time to 8 to 10 minute of arc . Makes 4 baguettes ( 56 slices ) .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food serving contributes to a daily diet . 2,000 gram calorie a day is used for general nutrition advice .
