French Bread

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This recipe is about the closest you can get to real French bread. The high-gluten flour provides the texture that we all enjoy. You must use a pan of water in the oven or the crust will not be crisp enough.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 3 loaves

Ingredients

    • 1 pkg active dry yeast
    • 1 Tbsp sugar
    • 1/2 cup lukewarm water
    • 1 Tbsp butter
    • 1 1/2 cups cool water
    • 1 cup high-gluten flour
    • 1 Tbsp salt
    • 3-4 cups Stone-Buhr unbleached white bread flour

Instructions

In large mixing bowl, dissolve yeast in lukewarm water. Set aside. In a small bowl, combine cool water, salt, sugar and butter; add to yeast mixture. Stir in high-gluten flour and enough bread flour to make a soft dough. Turn onto floured board and knead until smooth and elastic, about 2 minutes. Place in greased bowl and cover; let rise in cool place until doubled, about 2 hours. Divide dough into 3 equal parts. Roll each piece on lightly floured board into a 14 x 8-inch rectangle. Roll the long side of the rectangle toward you in a tight roll. Pull into shape, about 1 1/2-inches in diameter.

Grease cookie sheets and sprinkle them lightly with cornmeal. Place the 3 loaves seam side down onto cookie sheets. Cover and let rise until doubled, about 1 1/2 hours. Brush with cold water. Cut 3 or 4 shallow diagonal slashes across each loaf.

Set a shallow pan of water in the bottom of the oven. Bake at 400°F for 40 minutes or until done, brushing loaves with cold water 2 or 3 times during baking.

Cool on wire rack.

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