Tuesday, October 9, 2012

French Crusty Bread

                                              French Crusty Bread
I really like Land O' Lakes version of this bread. Allowing the yeast to proof for 45-minutes, gives the interior of the loaf a really soft, chewy texture. The milk and egg, make the crusts nice and crispy. This is such a simple recipe, with perfect results, every time.

2-1/4cups warm water
1 packet of yeast
1Tbl. sugar
2tsp. salt
5-1/2cups flour
1Tbl. milk

In a large bowl, whisk together the water, yeast, salt, and sugar. Set aside for 45 minutes.
Add 2-cups of the flour, and beat into a batter.
Add 2 more cups flour, and mix it in, with a spoon.
Knead in the remaining flour, until smooth.
Turn onto a lightly floured surface, and knead, until you have a smooth dough, that's not sticky.
Place the dough, in an oiled bowl, flip it, cover and let rise, about 1-1/2 hours.
Split the dough into 2 pieces for two large loaves, or 3 pieces for baguettes, and shape them into your preferred loaf style, on a lightly floured surface.
If you want professional looking bread, here is a really good tutorial for the three styles of  Shaping French bread
Cut deep slices in the loaves.Combine the egg and milk, and brush it on the top and sides of the loaves.
Or brush on an herb butter. Let rise, 30 minutes.
Bake at 400*F until browned.

Parmesan Garlic Butter:
2Tbl. butter-softened
1Tbl. Parmesan cheese
1tsp. garlic powder
1tsp. dried parsley
1/4tsp. basil.

Brush with the egg and milk mixture,
Or an herbed butter.

No comments:

Post a Comment