Real French Bread

Name: Real French Bread
Yield: 30 servings
Ingredients: 5 1/2 cup flour; 2 envelope active dry yeast; 2 cup warm water (120-130°); 1 1/2 tsp salt; 1 corn meal; 1 egg white; 1 tbsp water

Posted on April 30, 2022

Are you looking for recipe inspiration? Real French Bread special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Real French Bread What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Real French Bread, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Real French Bread delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Real French Bread is 30 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Real French Bread estimated approx. 2 hours.

Well, this time, let's try it, and vary the Real French Bread yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Real French Bread using 7 ingredient type and 8 manufacturing steps. Here's how to make the dish.

Yummy! :hungry

Ingredients and spices that need to be prepared to make Real French Bread:

5 1/2 cup flour
2 envelope active dry yeast
2 cup warm water (120-130°)
1 1/2 tsp salt
1 corn meal
1 egg white
1 tbsp water

Steps to make a Real French Bread

in a large mixing bowl, combine 2 C. flour, the yeast, and the salt.

add warm water and beat with an electric mixer on low speed for 30 seconds, scrapping bowl constantly. beat on high speed for 3 minutes.

using a spoon, stir in as much remaining flour as you can.

turn out onto lightly floured surface. kneed in enough remaining flour to make a stuff dough that's smooth and elastic (8-10 min.) shape into ball, place in a greased bowl, turning to coat top, cover and let rise in a warm place until double in size (about an hour)

punch down dough, turn out on to lightly floured surface, divide in half, cover and let rest for 10 mins.

roll each half into 15 x 10 inch rectangle, roll up from long sides, seal well. pinch and pull ends to form tapers. place seam side down on a grease baking sheet sprinkled with cornmeal.

combine whites and water, brush over loaves, cover and let rise till almost double (35-45 min.)

with a sharp knife, make 3 our 4 diagonal cuts about 1/4 inch deep across each loaf, bake at 375° for 20 mins. brush with egg white mixture again, continue baking for 15-20 minutes more or till bread is done. remove from oven and cool