Classic French Bread Recipe
A small loaf of crusty Classic French Bread to go with summer salads and winter hearty soups. It can be made easily without a mixer or food processor and does not take exceeding long time. Enjoy some tonight.
Recipe adapted from Cooking Light Annual Recipes 1999, p.35.
2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat.& Trdmk. Off." All rights reserved.
Prep time: 2 hours
Cook time: 20 minutes
2 1/2 teaspoons dry yeast
1 cup warm water (105 F to 115 F)
2 1/2 cups all-purpose flour, more as needed when kneading
2 tablespoons wheat germ
1 teaspoon sugar
1 teaspoon salt
1 tablespoon water
1 large egg white Directions
Put yeast and warm water in a large bowl, let stand 5 to 10 minutes until yeast has bubbled to the top.
Measure the flour, wheat germ, sugar and salt in smaller bowl. Whisk dry ingredients together.
Add blended ingredients into the yeast mixture.
Stir with spoon or mixer with dough hook to blend.
Turn the dough onto a lightly floured bread board and knead 5 minutes. Roll into a ball.
Spray a large bowl with cooking spray.
Put the dough into the greased large bowl and spray top of the ball.
Cover and let rise in a warm place (85 F) free from drafts until doubled in size in 45-60 minutes.
Punch down dough and pour onto lightly floured bread board and shape into a loaf. Put it on a greased baking pan. It can also be put into a greased bread pan.
Cover dough, set in a warm place until doubled in size, 30 minutes.
Preheat oven to 450 F.
Before baking, carefully make 2 diagonal cuts across top with sharp knife.
Beat the water and egg white together, gently brush top of bread. Bread is done when loaf sounds hollow when tapped on the bottom.