Classic French Bread RecipePrep: 2 hours Cook: 20 min Servings: 12by Julia Ann Souders63 recipes>
A small loaf of crusty Classic French Bread to go with summer salads and winter hearty soups. It can be made easily without a mixer or food processor and does not take exceeding long time. Enjoy some tonight. Recipe adapted from Cooking Light Annual Recipes 1999, p.35. 2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat.& Trdmk. Off." All rights reserved.
- 2 1/2 teaspoons dry yeast
- 1 cup warm water (105 F to 115 F)
- 2 1/2 cups all-purpose flour, more as needed when kneading
- 2 tablespoons wheat germ
- 1 teaspoon sugar
- 1 teaspoon salt
- Cooking spray
- 1 tablespoon water
- 1 large egg white
- Put yeast and warm water in a large bowl, let stand 5 to 10 minutes until yeast has bubbled to the top.
- Measure the flour, wheat germ, sugar and salt in smaller bowl. Whisk dry ingredients together.
- Add blended ingredients into the yeast mixture.
- Stir with spoon or mixer with dough hook to blend.
- Turn the dough onto a lightly floured bread board and knead 5 minutes. Roll into a ball.
- Spray a large bowl with cooking spray.
- Put the dough into the greased large bowl and spray top of the ball.
- Cover and let rise in a warm place (85 F) free from drafts until doubled in size in 45-60 minutes.
- Punch down dough and pour onto lightly floured bread board and shape into a loaf. Put it on a greased baking pan. It can also be put into a greased bread pan.
- Cover dough, set in a warm place until doubled in size, 30 minutes.
- Preheat oven to 450 F.
- Before baking, carefully make 2 diagonal cuts across top with sharp knife.
- Beat the water and egg white together, gently brush top of bread. Bread is done when loaf sounds hollow when tapped on the bottom.
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