One Bowl French Bread Recipe
Ingredients
| 3 to 3 1/2 cups unsifted all-purpose flour, divided | ||
| Sugar | 4 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Active dry yeast | 1 | |
| Margarine | 2 Tablespoon, softened | |
| 1 1/4 cups very hot tap water | ||
| Corn meal | ||
| 1 egg white, slightly beaten | ||
| Cold water | 1 Tablespoon | |
Directions
Combine 1 cup flour, sugar, salt and undissolved dry yeast in a large bowl.
Mix thoroughly.
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.
Taper ends.
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.
Mix thoroughly.
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.
Taper ends.
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.
Chef
