French Bread

Yes, yes I know…I should be making turkish bread not french.  But oh how I love french bread!!! Instead of slicing diagnal gashes into the bread, you can drag one gash from end to end (long ways) to make it look like turkish bread.

french bread!
  • 5c bread flour
  • 2c warm water
  • 1tbsp yeast (I prefer Fleischmann’s bread machine yeast)
  • 1tbsp sugar
  • 1tbsp oil (vegetable or olive)
  • 1 egg white
  • salt to taste
  • cornmeal
  • butter for greasing
  1. Put the warm water in a bowl, mix in the yeast and sugar and let it proof (get a bit foamy)
  2. Mix all the bread flour with some salt. Form a well in the center of the flour.
  3. Add the oil to the proofed yeast mix and pour it into the well.  Knead until most of the flour has been picked up.  Cover and let it rest for a few minutes.(5mins)
  4. Continue kneading until it begins to appear smooth.  Cover and let rest a few minutes (5mins)
  5. Finally, knead until completely smooth (5 min)
  6. Cover and allow the dough to rise until doubled (about 1-2hrs)
  7. Once the dough has risen, punch it down and divide it into two even pieces.  Roll the two pieces into balls and let the rest, covered, on a floured surface while preparing the remaining steps.
  8. Grease a large pan with butter and sprinkle a handful of cornmeal on it.  Also, beat egg whites with some water until no longer gloopy.
  9. Now, take one ball of dough and stretch it into a rectangle.  Roll the Rectangle (long ways) tightly, sealing the edge at the end.  Make sure it is fully sealed.  Taper the ends and tuck them tightly as well.
  10. Repeat for the second loaf.
  11. Set both loaves on the greased/corn mealed baking tray. Brush them with the egg white and cover with a wet paper towel, then a dry cloth towel, and let sit for approx. 30-40mins.  Preheat the oven to 375F with a tin bowl at the bottom.
  12. Remove the coverings, the bread should have risen again.  Brush on more eggwhite and score the bread with a knife.  Place the bread in the oven.  Pour hot water into the preheated tin to make steam.
  13. Allow bread to bake for 20 minutes.  Brush on the final layer of eggwhite then place bread back in the oven for 10 more minutes.
Afiyet olsun!