I found an awesome French bread recipe that I made back, back in culinary school. 🙂

I hope you enjoy it as much as my family did last night. This recipe calls for a mixer, like a kitchen aid. Have fun and as always Kali Orexi!

French bread- (2 loaves)

2 packages of active dry yeast

2 1/2 cups of warm water

1 tablespoon of salt

1 tablespoon of butter (melted)

7 cups of all-purpose flour

2 tablespoons of cornmeal

1 tablespoon of cold water

Prep:

Dissolve the yeast in to the warm water and place in mixer. Add salt, butter, and flour along with the dough hook to the mixer. Turn to speed 2 and mix about 1 minute. (If you don’t have speed 2 place on low.) Mix until blended. You might find that you will have to add a little extra warm water to the mix. Knead on speed 2 for about 2 minutes. Dough will be sticky.

Place the dough in a greased bowl and turn to grease the top. Let it rise for about 1 hour in a warm place. (Doubled in bulk.)

Punch dough down and divide in half. Roll each half into 12 * 15 rectangles. Roll dough tightly, from the longest side tapering in the ends. Place loaves on a greased baking sheet that have been dusted with corn meal. Cover and let it rise for another hour, until doubled in bulk.

With a sharp knife, strike the bread 4 times on top. (Making diagonal cuts.) Bake at 450 degrees for 25 minutes. Remove from the oven. Beat egg white & water together with a fork. Bruch each loaf with the egg mixture. Place in the oven for additional 5 minutes. Remove from the oven and place on a cooling rack.

*Makes about 15 slices per loaf.

* Additional ideas- I was thinking to add in kalamata olives and fresh oregano to the dough.