Wednesday, October 15, 2008

French Bread

There is nothing like the smell of fresh baked bread, especially as the air turns a tad bit chillier.

This is the family's favorite french bead recipe. It is really quite simple and all the mixing and kneading can be done in my kitchen aid mixer.

Tonight we are having this with baked spaghetti, tossed salad and brownie sundaes. Yummy!

French Bread

  • 1 TBS yeast
  • pinch sugar
  • 1 cup less 1 Tbs warm water
  • 3 cups bread flour
  • 2 Tbs sugar
  • 1 tsp salt (I use sea)
  • 2 Tbs butter (softened)
  • 2 stiffly beaten egg whites
  • egg yolk and sesame seeds for top

Place yeast and pinch of sugar in the bowl of mixer. Cover with warm water and let sit for about 5 minutes until the yeast proofs (starts to bubble). Add the next four ingredients and mix with dough hook attachment on medium speed while you beat the egg whites. Add egg whites and mix until incorporated. Let mixer knead dough for about 12-15 minutes. Remove to a oiled bowl and let rise until doubled in size, about 1 hour. Punch dough down and break into three equal sections. Roll each section into a rope and braid the three together, tucking the ends under. Let rise in a warm place until doubled in size. Bush with egg yolk and sprinkle with sesame seeds. Baking in a 350 degree oven for about 30 minutes.

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