Crusty French Bread
Deliciously crusty on the outside and soft on the inside.
Equipment
- Mixer with dough hook
Ingredients
- 2 packs Dry Active Yeast
- 2.5 c. Warm Water
- 1 tbsp. Salt
- 1 tbsp. Butter
- 7 c. Unbleached Flour
- 1/4 c. Cornmeal (for bottom of baking tray)
Egg Wash
- 1 egg white
- 1 tbsp. water
Instructions
- Place warm water into a large mixing bowl. Sprinkle yeast over top spoon-stir and allow to sit for 1-2 minutes.
- Add the salt, butter, and flour all at once.
- Using a dough hook on the mixer, mix at low speed for 1 min.
- Increase the speed for another 2 min. (the dough will be sticky)
- Grease a large bowl. Form the dough into a ball and place it into bowl, turning to coat in grease.
- Spray the top of the ball and cover with plastic wrap and then a towel. Place in a warm place for 1 hour or until the dough had doubled in size.
- Grease pan and sprinkle cornmeal evenly around. Set aside
- Turn dough onto a floured surface, punch down to release the gases.
- Divide into 2 loaves approx. 15" long. Seal edges by pinching the dough.
- Place loaves on greased/ cornmeal baking sheet.
- Cover lightly with plastic wrap and towel, allow to rise for 1 hour or until doubled in size.
- Preheat oven to 450°F
- Slice tops of dough diagonally with a sharp knife.
- Bake for 25 minutes.
- Wisk up 1 egg white and 1 tbsp. of water.
- Brush on top of bread and bake for another 5 minutes.
- Remove and let cool before slicing.
- Add copious amounts of butter to your tasting.
- Store in an airtight container for the longest shelf life.
Notes
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