French Bread

My brother-in-law begs me to make this bread. I have made this recipe so many times and it hasn't failed me yet. It is crusty on the outside and has a soft, chewy inside. You are easily able to make just one loaf, or you can break it up to make mini loaves or rolls. You can also (just like any other bread) mix in herbs, spices, or cheese to change the flavor. It is a great bread to dip or toast!

Tips:

Be careful with flour - there is one thing that my Home Economics teacher taught me that I will never forget:

"Always use the least amount of flour that the recipe calls for because once you put in the flour, it is impossible to take it back." 

                                                                        - Mrs. Winchell

Check the date - you may have packages or jars of dry active yeast, but make sure that it hasn't expired. Yeast that is old will not rise. 

2 1/4 teaspoon of dry active yeast = 1 package 

Understand the Science - baking bread really is a sensitive process. The type of flour, temperature of the water and all of the ingredients and processes have a purpose!
          
          Yeast - makes the bread rise
          Water - activates the yeast (too hot = dead yeast, too cold = inactive yeast)
          Sugar - food for the yeast
          Flour - structure for the bread
          Salt and oil - flavor and tenderness

Experiment - if you want to change up the flavor of the bread, here's a few suggestions:

       Garlic-French Bread - stir in 1/2 teaspoon of garlic powder
       Cheese-French bread - stir in 3/4 cup shredded cheese (cheddar or Parmesan works well)
        Herb-French Bread - stir in 1 Tablespoon Italian Seasoning

You can also sprinkle the bread with toppings after you brush it with egg white:

         1/2 teaspoon poppy seeds
        1/2 teaspoon sesame seeds
        1/4 teaspoon of course salt

I don't suggest sprinkling the bread with cheese, because it may burn. 

Oven Temperature: 375 degrees

Time to Rise: 2 hours

Bake Time: 25-30 minutes 

Servings: 1 loaf (16 slices)

1 package (1/4 ounce) dry active yeast

1 cup warm water (110-115 degrees)

1 Tablespoon granulated sugar

1 Tablespoon vegetable oil

1 1/2 teaspoons salt

3 - 3 1/2 cups all purpose flour

Cornmeal (for dusting)

1 egg white
1 teaspoon cold water

Directions:

1) Adjust the shelves in the oven now so that the bread will bake in the middle.

2) In a large bowl, dissolve yeast in the warm water.

3) Add sugar, oil, salt and 2 cups of flour until smooth.

4) Stir in the remaining flour until a smooth dough begins to form.

5) Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic (5-7 minutes).

6) Place the dough into a large greased bowl. Turn the dough over once so that the dough is coated in oil. Cover and let the dough rise until it is doubled in size (about an hour).

7) Punch the dough after the dough has risen. Cover again and let it rise for another 30 minutes.

8) Turn the dough onto a lightly floured surface and shape it into a loaf 16 inches long and 2 1/2 inches wide with tapered ends. 

9) Sprinkle a greased baking sheet with cornmeal and place the loaf onto the baking sheet. Cover and let the dough rise until it is doubled (about 25 minutes).

10) Preheat oven to 375 degrees.

11) Beat egg white with cold water and brush over the dough.

12) With a sharp knife, make diagonal slashes, 2 inches apart, across the top of the loaf.

13) Bake for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

For adjustments for rolls, please don't hesitate to ask.