Arts French Bread Not Bread Machine Recipes

FAILPROOF FRENCH BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine according to manufacturers directions.
• Start machine on dough setting.
• When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.
• Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.
• Place on greased baking sheet and cover with a towel.
• Let rise until doubled, about 1 hour.
• Preheat oven to 450°.
• Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking.
• Remove baked loaves to wire racks to cool.

ART'S FRENCH BREAD (NOT BREAD MACHINE)

Steps:

• Pour the yogurt into a fairly large pan and add the hot water.
• Put 1 Tbs yeast on one side of the bowl and 1 Tbs on the other.
• Do the same with salt and sugar.
• DO NOT STIR this mixture.
• Let set until a scummy surface is formed.
• Then add 2 cups flour and stir.
• Add 2 more cups flour and continue mixing.
• Slowly add 2 more cups flour or slightly more until the dough becomes real pasty.
• Flour a bread board and knead the dough.
• Continue to knead until the dough becomes somewhat stiff.
• Place the dough in the bowl and let rise 1 hour, then punch it down and knead it again.
• Let it rise again, then cut into 3-4 loaves and form into loaf shape.
• Spread a light film of butter on foil or a baking sheet and sprinkle corn meal over the film of butter.
• Place the loaves on the foil 1½-2" apart.
• Mix egg white with a little water and a pinch of salt and paint the loaves with this mixture.
• Score the loaves.
• Bake on middle rack of oven at 375° 30-40 minute If the loaf sounds hollow when tapped with your finger, it's done.
• 3-4 loaves.

THE FRENCH BREAD

Steps:

• Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
• After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
• Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
• Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
• Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
• Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
• Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.