josephpeter1
New member
Super easy French bread recipe.
French Bread
3 tbsp cornmeal
2 tbsp rapid rise yeast
1/2 cup warm water (110° – 115°)
2 cups hot water
5 tbsp vegetable oil
3 tbsp sugar
1 tbsp salt
6 cups all-purpose flour, divided
1 egg, beaten
In a small bowl, dissolve yeast in warm water until foamy.
In a large bowl, combine hot water, oil, sugar, salt and 3 cups of the flour.
Mix together with spurtle or plastic flat spoon.
Add yeast mixture and mix to combine.
Add remaining 3 cups of flour 1 cup at a time, mixing after each addition.
Once all of the flour is added, let dough rest for 10 minutes.
Line a large baking sheet with parchment paper and sprinkle evenly with cornmeal.
Place dough onto a lightly floured surface and divide into three pieces. Roll each piece into approx 9-x-12-inch rectangle.
Roll each rectangle up from the long edge like a jelly roll.
Tuck/Fold ends up and pinch toward seam side.
Place each dough roll on a prepared baking sheet, seam side down.
Score the bread across the top 3 or 4 times. Brush each loaf with beaten egg for a crisp and shiny crust.
Let dough rise, uncovered, for 30 - 40 minutes in a warm place.
Toward the end of the rise, preheat the oven to 375°.
Bake on the middle rack for 20 minutes or until golden brown.
French Bread
3 tbsp cornmeal
2 tbsp rapid rise yeast
1/2 cup warm water (110° – 115°)
2 cups hot water
5 tbsp vegetable oil
3 tbsp sugar
1 tbsp salt
6 cups all-purpose flour, divided
1 egg, beaten
In a small bowl, dissolve yeast in warm water until foamy.
In a large bowl, combine hot water, oil, sugar, salt and 3 cups of the flour.
Mix together with spurtle or plastic flat spoon.
Add yeast mixture and mix to combine.
Add remaining 3 cups of flour 1 cup at a time, mixing after each addition.
Once all of the flour is added, let dough rest for 10 minutes.
Line a large baking sheet with parchment paper and sprinkle evenly with cornmeal.
Place dough onto a lightly floured surface and divide into three pieces. Roll each piece into approx 9-x-12-inch rectangle.
Roll each rectangle up from the long edge like a jelly roll.
Tuck/Fold ends up and pinch toward seam side.
Place each dough roll on a prepared baking sheet, seam side down.
Score the bread across the top 3 or 4 times. Brush each loaf with beaten egg for a crisp and shiny crust.
Let dough rise, uncovered, for 30 - 40 minutes in a warm place.
Toward the end of the rise, preheat the oven to 375°.
Bake on the middle rack for 20 minutes or until golden brown.