Cookbook:Easy French Bread


 * French cuisine | Vegetarian cuisine | Bread

Procedure

 * 1) Scald milk and butter by bringing it to at least 180 F, and let it cool to at least 105 F.
 * 2) In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
 * 3) Stir in cooled butter and milk, and salt.
 * 4) Start adding flour and mix until dough is thick and pulls off spoon like gum.
 * 5) Knead until dough is springy and smooth (about 10 minutes). You may want to do this with a mixer and dough hook.
 * 6) Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth.
 * 7) Rise until doubled (until a finger impression stays), about an hour, depending on temperature.
 * 8) Punch down dough, turn out, and divide in half.
 * 9) Preheat oven to 425°F (220°C).
 * 10) Shape each half of dough into a square.
 * 11) Roll dough into two 10 x 15-inch (25 x 35 cm) oblongs; roll up each, starting on the long side.
 * 12) Place each oblong on a greased baking sheet sprinkled with corn meal.
 * 13) Slash loaf tops ¼ inch (almost 1 cm) diagonally with floured sharp knife or razor blade.
 * 14) Brush loaves with water.
 * 15) Bake 10 minutes, then reduce heat to 375°F (190°C).
 * 16) Brush loaves with water again. Bake another 10 minutes.
 * 17) Brush loaves with water again. Bake another 10 to 15 minutes, until golden brown.
 * 18) Cool on wire racks.

Notes, tips, and variations

 * To get a rapid initial rise, use water about 130–135°F (55-60°C), and pour into bowl with yeast mixed with initial flour and salt, and start mixing.
 * All rising should be in a warm place, like near the refrigerator.
 * A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven.