French Bread

I have always wanted to make homemade bread, but I could never get the yeast part of it right. If you don't prep the yeast correctly your bread won't become bread. I have tried many many times to make biscuits and breads and I have always failed miserably. I just end up with a lumpy mess of dough. I have learned the hard way that I was doing not one, but TWO things wrong in my bread making endeavors.

First – I was making the water to hot. I was essentially boiling the yeast and killing it. Yeast likes warm water – (105 – 115 degrees Fahrenheit). If you don't have a thermometer, the tap water should not burn you. A little warmer than luke warm seemed to be right. Second – be patient! I never knew that yeast needs a good 5 – 10 minutes to start bubbling. I can't imagine how many yeast solutions I have thrown down the drain and all it needed was more time. (Also don't forget the sugar! Yeast needs the sugar to get the party started!)

I found this recipe in the little recipe book that came with my cuisinart mixer. I was not able to find this original recipe on the Cuisinart site. This recipe requires using a stand mixer with a dough hook attachment.

Ingredients:
2 packages active dry yeast
2 1/2 cups
1 tablespoon salt
1 tablespoon butter or margarine, melted
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water

Step 1:
Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter and flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix until well blended, about 1 minute. Knead on speed 2 about 2 minutes longer. Dough will be sticky.

Step 2:
Place dough in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Step 3:
Punch dough down and divide in half. Roll each half into 12 x 15-inch rectangle. Roll dough tightly, from longest side, tapering the ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Step 4:
With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450 degrees for 25 minutes. REmove from over. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.

Thanks for Reading!
Daniele

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