Rise to the Occasion!

French Bread from Fleischmann's

The dough for this French bread is easier to handle than Artisan-Style Bread dough and will produce a finer texture.

Prep: 40 minutes. Rise: 1 hr 35 min

Rest: 10 minutes. Bake: 35 minutes. Oven: 375° F

Makes: 2 loaves (28 slices)

5 1/2 to 6 cups all-purpose flour

2 packages active dry yeast

1 1/2 teaspoons salt

2 cups warm water (120°F to 130°F)

Cornmeal

1 egg white, slightly beaten

1 tablespoon water

1. In a large mxing bowl, stir together 2 cups of the four, the yeast, and salt. Add the 2 cups warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total; see photo 1, page 141.) Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough surface. cover; let rise in a warm place until double in size (about 1 hour; see photos 2 and 3, page 141.)
3. Punch dough dow (see photo 4, page 141.) Turn dough out onto a lightly floured surface. Divide dough in half. cover; let rest for 10 minutes. Meanwhile, lightly grease a baking sheet; sprinkle greased baking sheet wth cornmeal.
4. Roll each dough half into a 15x10 inch rectangle. Tightly roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down, on prepared baking sheet. In a small bowl, stir together egg white and the 1 tablespoon water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35 to 45 minutes.)
5. Preheat oven to 375°F. Using a sharp knife, make three or four diagonal cuts about 1/4 inch deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15 to 20 minutes more, or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks.

Baugettes: Prepare as above, except divide dough into four portions. Shape each portion into a ball. cover; let rest 10 minutes. Meanwhile, lightly grease two baking sheets or four baguette panns; sprinkle with cornmeal. Roll each dough portion into a 14x5 inch rectangle. Roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shapred dough, seam sides down, on prepared baking sheets or baguette pans. Continue as directed, except reduce the second baking time to 8 to 10 minutes. Makes 4 baguettes (56 slices.)

Per slice French bread or 2 slices baguettes:

85 cal., 0g total fat (0g sat. fat), 0 mg chol., 128mg sodium, 18g carbo., 1g fiber, 3g pro.

Daily values: 6% iron

Exchanges: 1 starch