I tackled French Bread today. After combing through a myriad of recipes and finding the simplest one, I sort of followed it. The recipe was titled ‘Crusty French Bread’ but mine didn’t come out very super crusty. Tasty? YES!!! Crusty? Not so much.
Crusty French Bread, Ingredients:
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour
- 1 egg white
- 1 teaspoon cold water
Crusty French Bread, Directions:
- In a large bowl, dissolve yeast in warm water and let it sit for 5 minutes.
- Add the sugar, oil, salt and 2 cups flour and beat until blended. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour (I like to put mine in the oven with the light on).
- Punch dough down; return to bowl. Cover and let rise for 30 minutes.
- Punch dough down. Turn onto a lightly floured surface. Shape into a loafs.
- Sprinkle a parchment lined baking sheet with cornmeal; place loafs on baking sheet. Cover and let rise until doubled, about 25 minutes.
- Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.