Sunday, October 3, 2010

French Bread

French Bread














  • 295 ml water (70 to 80 degrees F)
  • 8 g sugar
  • 6 g salt
  • 480 g bread flour
  • 6 g active dry yeast
  • 9 g cornmeal
  • GLAZE:
  • 1 egg
  • 15 ml water
  • 6 g sesame seeds, toasted


  1. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
  3. Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
  4. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.  (Source:

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