Tempt My Tummy Tuesday - October 21, 2008

 

Today's "Tempt My Tummy Tuesday" recipe is homemade french bread.  Now, quit hyperventilating - you can do this!  Yes, it has yeast in it, but that doesn't mean that special spells or incantations are required to make a delicious loaf of bread.  The picture here is of two loaves made by Wild Man, age 10!

Important info: I make bread using a Kitchen Aid stand mixer, which means that I don't have to knead by hand.  I can only make two loaves at a time, though.  If you aspire to become a "real" bread baker and do 5 or 6 loaves at a time, you will need a bigger machine. 

I use the Bread Machine yeast that comes in a jar.  I keep it in the fridge, but let the amount needed for the recipe come to room temperature before mixing.  Because of this, I don't have to mix the yeast with the water first.  I can add it in with the dry ingredients (and the water has to be a little warmer than recipes using other kinds of yeast).  You may also purchase envelopes of Rapid Rise yeast which is the same thing.

I don't use flour on my hands to keep the dough from sticking since this can make the bread tough.  I spray my hands with non-stick spray for whenever I handle the dough.

Ingredients:

• 1 3/4 cups warm water (120-130 degrees)
• 4 1/2 tsp. Rapid Rise or Bread Machine yeast
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 5 - 5 1/2 cups all-purpose flour - actual amount depends on humidity, temperature, etc.
• 1/4 cup gluten (optional, but I think it helps keep the bread a little softer)
• 1 egg white beaten with 1 tablespoon water

Directions

• Heat water to 120-130 degrees.  Pour into bowl of mixer and add oil and salt.
• Add 1 cup of flour, gluten, and yeast.  Mix until combined.
• Add flour 1/2 to 1 cup at a time until the mixture forms a soft dough that no longer sticks to the edge of the bowl.
• Allow to knead in the machine for about 6 minutes.
• With hands greased, form the dough into a smooth bowl and place in a greased bowl.  Turn to coat dough.  Cover.  Let rise in warm, draft-free place until doubled in size, generally 30-45 minutes.
• When dough is doubled, don't punch down, but gently turn ball of dough inside out several times to redistribute the pockets of carbon dioxide.  Divide dough in half.  On a greased surface (with greased hands), roll each half to about 15x10 inches then roll into loaf.  Pinch seams and ends.
• Place loaves, seam-sides down on large baking sheet liberally sprinkled with cornmeal.  Cover with clean dishcloth and allow to rise until doubled in size, about 30-45 minutes.
• Brush top of loaves with egg white mixture.  Make 4 or 5 diagonal slashes on the tops of the loaves using a serrated (bread) knife.
• Bake in pre-heated 400 degree oven for about 25 minutes, or until golden brown and crispy.
• Remove to cooling rack and let sit for 10-15 minutes.  Then, enjoy with butter or olive oil!!

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