French Bread Recipe

From Dorothy McNett's Recipe Book.

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French Bread

From Dorothy McNett's Recipe Book at

1 1/4 cups warm milk (110 degrees)
2 teaspoons active dry yeast
1 cup sourdough starter of your choice
1 tablespoon sugar
1 tablespoon oil
5-6 cups bread flour
2 teaspoon salt
1 tablespoons cornmeal or semolina

In a large mixing bowl, combine the milk, yeast, starter, and sugar. Stir well. Mix in oil, half the four, and salt. Gradually add enough of the remaining flour to make a soft dough. Turn dough out onto a lightly floured surface. Clean and grease the mixing bowl and set aside Knead the dough for 10 minutes, until smooth and elastic. Place dough in the greased bowl, turning to coat all sides. Cover and let rise until double in size, about 1 hour. Punch dough down and shape into 2 baguette shapes or 1 large round. Slash the top of each 4-5 times with a sharp knife. Place on baking sheet sprinkled with cornmeal. Cover and let rise until double in size, about 1 hour. Preheat oven to 375 degrees. Fill baking pan with 1 inch of boiling water and place it on the bottom rack of the oven. Place bread in oven and bake for 30-40 minutes, or until crust is firm and sounds hollow when thumped. Let cool for 10 minutes before removing form baking sheet. Cool on racks.

Recipe created 1996-02-06.

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