Tuesday, March 13, 2012
Quick Easy French Bread
I wanted to pin this recipe, but of course, Pinterest won't let me pin a recipe without a picture, and there was no picture. So I had to take my own. Just so I can share it with my Pinterest pals. This may not be the most refined bread and is certainly not what I would call artisan, but it's really easy if you have a mixer with a dough hook, and is super fast. And my husband loves it!
QUICK, EASY FRENCH BREAD
1/4 c. warm water (105-115)
1 pkg. dry quick-rise yeast
Pinch of sugar
1 tbsp. sugar
1 tsp. salt
1 c. plus 2 tbsp. warm water (105-115)
3 1/2 - 4 c. flour
1 egg white and 1 tbsp. water
Combine 1/4 c. water, yeast and sugar in a small bowl; let stand 5 minutes. Add sugar, salt and remaining water. Mix well. Gradually add flour, mix well, and knead 5 minutes. Let rise 15 minutes in a warm place.
Divide dough into two parts. On a lightly floured surface roll out dough with a rolling pin to get air bubbles out. Then roll up jelly-roll style and turn ends under and smooth out. Place on a greased cookie sheet. Cut 3 diagonal slashes across loaves. Combine water and egg white; mix well and gently brush on loaves.
Preheat oven to 300. Boil kettle of water. Pour boiling water in shallow pan on lower rack of oven. TURN OFF OVEN. Set sheet on rack above. Let rise until double and then take pan of water out; turn oven to 425 degrees and bake 10 minutes; reduce heat to 375 degrees and bake 8 minutes longer. Makes 2 loaves.