«  
  »

RECIPE FOR FRENCH BREAD

FRENCH BREAD
Makes 8 loaves.Bake in 450° oven.
(12 to 14 slices per loaf)
INGREDIENTSWEIGHTSMEASURES
Compressed yeast10 oz.1 ¾ cups &5 tsps.
Butter or margarine,melted8 oz.1 cup
Salt2 oz.¼ cup
Sugar,granulated8 oz.1 1/8 cup
Flour,all-purpose7 to 8 lbs.7 to 8 qts.
Water,lukewarm½ gal. (or 2 qts.)
Egg whites2 ¼ oz.4 (large)
Water2 oz.4 Tbsps.
DIRECTIONS:
1.      Weigh all ingredients as listed;attach dough hook to mixer.
2.      Put lukewarm water in mixing bowl.
3.      Add all ingredients to water as listed.
4.      Mix on low speed about 1 minute;turn to medium speed and mix until dough leaves sides and bottom of bowl,about 10 to 15 minutes.
5.      Let dough rest on a board about 10 minutes.
6.      While dough is resting,grease 2 pans,18” x 26” x 1 ½”.
7.      Divide dough into 8 equal portions.
8.      Roll each portion into an oblong 10” x 15”.  Beginning at wide side,roll up tightly toward you,seal edges by pinching together.  Taper ends by rolling gently back and forth.
9.      Place 4 loaves on each greased baking pan sprinkled with cornmeal.
10.  Let rise until doubled in bulk.
11.  Make 4 diagonal slashes in each loaf.
12.  Bake in pre-heated oven –450° F. for 25 minutes or until done.
13.  Remove from oven and brush with egg whites mixed with cold water.  Return to oven and bake 5 minutes.  Cool before slicing and serving.
Number of Portions96
Size of Portion1 each
Calories167Iron1.86 MgProtein.4.23 G10.15%
Cholesterol 0 MgCalcium 7.30 MgCarbohydrates.31.76 G76.09%
Sodium.298 MgVitamin A19 RETotal Fat2.31 G12.47%
Fiber1.26 GVitamin C0.01 MgSaturated Fat0.42 G2.25%
July 27th,2011 | Tags: | Category:Grains/ Breads

Comments are closed.