French Bread

french-bread-baked
Little bit o’ seasoning on the front nothing but egg wash on back.

If you read the Pita Bread post, you know I love homemade bread or rolls. They go great with soup or stew when the weather is cool. I usually make rolls topped with poppy seeds rather than loaves–or sometimes I make it into bread sticks. Bread lovers–enjoy! This is a crunchy hardish bread perfect for a bread bowl or to sop up so stew juices. Bread making is a calming thing for me. There is just something about rolling out or hand kneading dough, that is very relaxing. As I right this i am thinking about whipping up some Italian cheese biscuits ¬†for super and Smalls, son 15, reading over my shoulder cheers, “Yesss!”

Ingredients:psalm112

7 – 7-1/4 cups flour(I use wheat)
2 packages active dry yeast
1 tlbs sugar(Stevia here)
1 tbls salt
1 tbls cooking oil(Coconut)
2-1/2 cups warm water
yellow cornmeal
1 egg white

Directions:

Dissolve yeast in 1/2 cup warm water (follow temperature instructions on yeast package). Add sugar, salt, oil and remaining water. Mix in about 4 cups of the flour, and continue adding flour until dough can be turned out onto floured board or cloth and kneaded. Knead, adding flour as needed, until smooth and elastic (5-10 minutes). Let rise until double in size. Punch down and divide into four parts. Cover and let rise 10 minutes. Roll each part in a 12×8 inch rectangle. Roll into loaves and taper ends. Place seam side down on greased cookie sheet sprinkled with cornmeal. Gash tops of loaves 1/2 — 1/4 inch deep every 2-1/2 inches.

Beat egg white till foamy. Add 1 tbls water. Brush tops and sides of loaves. Let rise. Bake at 350 degrees for 20 minutes. Brush again and bake 20 minutes longer.

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