Classic french bread
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Classic french bread
  French    Bread  
Last updated 6/12/2012 1:16:47 AM. Recipe ID 46835. Report a problem with this recipe.
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      Title: Classic french bread
 Categories: Bread, Hand, Cooking lig
      Yield: 12 Servings
 
      1 pk Dry Yeast; (2 1/2 Tsp)
      1 c  Warm Water; (105 To 115
           -Degrees)
      3 c  Bread Flour
      1 ts Salt
           Cooking Spray
      1 tb Water
      1 lg Egg White
 
  Dissolve the yeast in warm water in a small bowl; let stand 5 minutes.
  Lightly spoon flour into dry measuring cups; and level with a knife.
  Place the flour and salt in a food processor, and pulse 2 times or
  until blended. With the food processor on, slowly add yeast mixture
  through food chute, and process until the dough forms a ball. Process
  1 additional minute. Turn the dough out onto a lightly floured
  surface, and knead lightly 4 to 5 times
  
  Place dough in a large bowl coated with cooking spray, turning to
  coat top. Cover dough, and let rise in a warm place (85 degrees),
  free from drafts, 45 minutes or until doubled in bulk.
  
  Punch dough down, and shape into a 6-inch round loaf. Place loaf on a
  baking sheet coated with cooking spray. Cover dough and let rise 30
  minutes or until doubled in bulk.
  
  Preheat oven to 450 degrees. Uncover dough, and make 3 diagonal cuts
  1/4-inch deep across top of loaf using a sharp knife. Combine 1 T
  water and egg white, and brush mixture over top of loaf. Bake at 450
  degrees for 20 minutes or until loaf sounds hollow when tapped.
  
  NOTES : This bread is best when eaten the same day it is baked.  If
  you have any left over, do as the French do:  Use it to make French
  toast or a bread pudding. To make a baguette, let the bread dough
  rise once. Punch dough down, and roll into an 18x9-inch rectangle on
  a lightly floured surface.  Roll up the dough, starting at the longer
  edge, pressing down firmly to eliminate any air pockets; then pinch
  seam and edges to seal. Cover the dough, let rise, and bake according
  to recipe instructions above. Recipe 




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Recipe ID 46835 (Apr 03, 2005)

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