Crusty Country Style French Bread |
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Prep Time: 3 Minutes Cook Time: 30 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This recipe came with a Williams- Sonoma French Bread pan my In-Laws gave me for Christmas. (I have wonderful In-Laws :)) I have only tried this recipe in the specified pan and it is absolutely delicious! Crusty on the outside and soft and chewy on the inside. The technique is a bit unusual compared to what I was used to, but it is well worth the effort. I don't know if it is the recipe, the technique, the pan, or a combination of all 3 that makes these loaves so tasty, but this is now my standard recipe. Just a note: This recipe prints out on 2 pages. Thought I'd mention it if you want to print 2 sided to save paper ;) Ingredients:
2 cups water (warm 110 f or 43 c) |
1 teaspoon sugar |
3 1/4 teaspoons active dry yeast |
5 -5 1/2 cups flour (plus additional flour for dusting) |
2 1/2 teaspoons salt |
1 egg white, lightly beaten with a pinch of salt |
Directions:
1. In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
2. Add the yeast and stir gently to mix.
3. Let stand until foamy, about 5 minutes.
4. In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.
5. Slowly add the yeast mixture and beat just until incorporated about 1 minute.
6. Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).
7. Turn the dough out onto a lightly floured surface and knead for 1 minute.
8. Form into a ball and dust lightly with flour.
9. Sprinkle a little flour into a bowl and transfer the dough to the bowl.
10. Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.
11. Turn the dough out onto a lightly floured surface.
12. Punch down the dough and knead for a few seconds.
13. Form the dough into a ball and return to the bowl again.
14. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.
15. Turn the dough onto a lightly floured surface and punch down.
16. Cut the dough into 2 equal pieces and shape each into a ball.
17. Let rest 5 minutes.
18. Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.
19. Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes.
20. Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.
21. Preheat oven to 425 F (220C).
22. Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.
23. Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.
24. Brush off excess flour.
25. Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).
26. Brush with the beaten egg white mixture.
27. Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.
28. Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.
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