French Bread

by on November 3, 2015 » Add the first comment.
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Dry Ingredients
3 C bread flour

1 TBL dry yeast
1 TBL granulated sugar
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

Wet ingredients
1 C warm water – approx 100-110º
1 tsp white vinegar

For later use
1 egg white mixed with 1 TBL water
1 C AP flour
2 tsp cornmeal

  1. Mix dry ingredients – blend to incorporate
  2. Mix in all wet ingredients
  3. Add additional AP flour until the dough starts to take shape
  4. Mix with a dough hook for a total of 10 minutes
  5. Pour onto floured surface and continue to work until springy
  6. Shape into a ball and put into a large glass greased bowl
  7. Turn once so that top has oil on it too
  8. Let stand until doubled in size
  9. Punch dough down and split in half
  10. Roll (with rolling pin) each half flat and into a long rectangle
  11. Roll (along the long side) into a long rope
  12. Grease a large baking sheet and sprinkle with cornmeal
  13. Place loaf (seam side down) on baking sheet
  14. Brush with egg wash
  15. Let rise about one hour
  16. With a very sharp knife, make 3-5 diagonal cuts across the top
  17. Bake at 350º for 20 minutes
  18. Take out and brush again with egg wash, then rotate and bake another 20 minutes
  19. Cool on a wire rack

Find more like this: Grandpa's Use Only

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