French Bread
An American version of the classic French bread. Spray or brush with cold water during baking for a crispy crust. The bread is best eaten the day it is made.
Yield 1 loaf
Ingredients
- 3 1/4 cup bread flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 1 teaspoon granulated sugar
- 1 teaspoon table salt
- 1 1/4 cup water (warm, 120-130°F)
- 3 tablespoons cornmeal (for dusting pan)
Instructions
- In stand mixer bowl, add 2 cups flour, yeast, sugar and salt; mix well. Add warm water to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
- Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
- Turn dough onto a lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet sprinkled with cornmeal. Cover; let rise until indentation remains after touching.
- Preheat oven to 425ºF.
- With very sharp knife, make a few diagonal slashes across top of loaf. Brush with cold water. Bake for 30 to 40 minutes, until loaf is a deep golden brown. Spray or brush loaf with cold water several times during first 10 minutes of baking for a crisper crust. Remove from cookie sheet; cool on wire rack.
Notes
Photo by Food Wanderings.
