French Bread
Traditional French Baguette
Ingredients
dry yeast
2 packages
granulated sugar
2 tablespoons
salt
1 1/2 tablespoons
warm water
2 cups
all-purpose flour
6 to 7 cups
olive oil
2 tablespoons
Instructions
1
Activate Yeast
Put yeast and sugar in 1/2 cup very warm water and stir to dissolve and allow to "proof."
2
Mix Dough
Measure salt and 2 cups of flour into mixing bowl. After yeast has "proofed," add enough very warm water to bring level to 2 cups. Add to flour and salt and mix with a spoon. As dough begins to form, add 2 more cups flour and 2 tablespoons oil. Using dough hook on electric mixer (or mix by hand), add 1 or 1 1/2 cups more flour, mixing by machine or by hand to get a stiff but pliable dough.
3
Knead Dough
Knead vigorously 10 minutes, finishing by kneading by hand on floured board, working up to 1/2 to 1 more cups flour into dough until it is smooth and elastic.
4
First Rise
Coat inside of bowl with oil or liquid margarine. Cover with towel dampened in warm water, and place in draft−free place to rise until double in bulk, about 1 to 1 1/2 hours.
5
Divide and Shape
Return dough to lightly floured board and punch down. Cut dough into 4 equal pieces. Shape each into an elongated loaf about 15 inches long and 1 inch wide.
6
Second Rise
Place loaves on a lightly greased cornmeal−dusted baking sheet. Using a very sharp knife or razor blade, make slashes in loaves diagonally about 4 inches apart. Place baking sheets in cold oven and allow to rise again until doubled or more in size, about 30 to 45 minutes.
7
Brush Egg Wash and Bake
Turn on oven to 400 degrees F. After 5 minutes brush bread with mixture of egg white mixed with 2 tablespoons water and, while damp, sprinkle with sesame seeds and coarse or kosher salt. Turn heat to 350 degrees F and continue baking 40 minutes.
