Side Pannel
French Bread
Ingredients List
- 5 3/4 c Sifted flour
- 1 tb Sugar
- 2 ts Salt
- 1 pk Active dry yeast
- 2 c Very warm water
- 1 Egg white, unbeaten
Directions
Altitude: 5,000 ft. Yield: 2 loaves
In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast. Add
water and beat at medium speed of electric mixer for 2 minutes, scraping
bowl occasionally. Gradually stir in 3 1/2 cups more flour, or enough flour
to make a soft dough.
Sprinkle remaining 1/4 cup flour on bread board or pastry cloth. Turn dough
out on floured surface and knead until smooth and satiny, 5 to 10 minutes.
Shape into smooth ball. Place in greased bowl, turning once to grease top.
Cover and let rise in a warm place (80-90 degrees) until double (about 1
hour).
Punch down. Divide into halves. Shape each half into a ball. Cover and
let rest 5 minutes. Rub a little shortening on palms of hands. Roll each
ball of dough under the hands to form a long slender loaf about 3 inches in
diameter. Start rolling at the center and gently work hands toward end of
loaf, repeating until loaf is shaped. Place loaves 4 inches apart on
lightly greased baking sheet. With a sharp knife, cut diagonal gashes abut
1/4 inch deep and about 1 1/2 inches apart into top of each loaf.
Cover and let rise until a little more than doubled (about 1 hour). Bake in
moderately hot oven (425 degrees) 25 to 35 minutes. Remove from oven, brush
with egg white. Return to oven for 2 minutes. Remove from baking sheet and
cool on racks.
Hint: For crustier loaf, bake bread with a shallow pan of water on lower
oven rack.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast. Add
water and beat at medium speed of electric mixer for 2 minutes, scraping
bowl occasionally. Gradually stir in 3 1/2 cups more flour, or enough flour
to make a soft dough.
Sprinkle remaining 1/4 cup flour on bread board or pastry cloth. Turn dough
out on floured surface and knead until smooth and satiny, 5 to 10 minutes.
Shape into smooth ball. Place in greased bowl, turning once to grease top.
Cover and let rise in a warm place (80-90 degrees) until double (about 1
hour).
Punch down. Divide into halves. Shape each half into a ball. Cover and
let rest 5 minutes. Rub a little shortening on palms of hands. Roll each
ball of dough under the hands to form a long slender loaf about 3 inches in
diameter. Start rolling at the center and gently work hands toward end of
loaf, repeating until loaf is shaped. Place loaves 4 inches apart on
lightly greased baking sheet. With a sharp knife, cut diagonal gashes abut
1/4 inch deep and about 1 1/2 inches apart into top of each loaf.
Cover and let rise until a little more than doubled (about 1 hour). Bake in
moderately hot oven (425 degrees) 25 to 35 minutes. Remove from oven, brush
with egg white. Return to oven for 2 minutes. Remove from baking sheet and
cool on racks.
Hint: For crustier loaf, bake bread with a shallow pan of water on lower
oven rack.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
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