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
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.