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One Bowl French Bread Recipe
|Salt||1 1⁄2 Teaspoon|
|Hot tap water||1 1⁄4 Cup (20 tbs)|
|Egg white||1 , slightly beaten|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Cold water||1 Tablespoon|
|Softened margarine||2 Tablespoon|
|Unsifted all purpose flour||3 1⁄2 Cup (56 tbs), divided|
|Corn meal||1 Tablespoon|
Serving size: Complete recipe
Calories 1978 Calories from Fat 261
% Daily Value*
Total Fat 29 g45%
Saturated Fat 4.2 g21.1%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 3202.1 mg133.4%
Total Carbohydrates 369 g122.9%
Dietary Fiber 14.3 g57.2%
Sugars 21.4 g
Protein 52 g104.4%
Vitamin A 0% Vitamin C 0.04%
Calcium 8.4% Iron 122.3%
*Based on a 2000 Calorie diet
Add softened margarine.
Add very hot tap water, gradually to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 cup flour, or enough flour to make a thick batter.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Cover bowl tightly with plastic wrap; let rest for 45 minutes.
Stir dough down; turn out on to a heavily-floured board.
With floured hands mold into an oblong, 15 inches long.
Carefully place on a greased baking sheet sprinkled with corn meal.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 40 minutes.
Make 5 diagonal cuts on top of loaf with a sharp knife.
Bake at 400° for 25 minutes.
Brush loaf with combined beaten egg white and cold water.
Return to oven; bake 15 minutes longer, or until done.
Remove from baking sheet, place on wire rack to cool.