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Suggest a better description1. Preheat oven to 170 degrees. Fill a glass measuring cup with 1 cup of water. Place in microwave and heat for 3 minutes, or until water is boiling.
2. In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
3. Pour the sugar, salt and shortening into the bowl of your stand mixer. Using the fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
4. Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be nice and elastic. Be careful not to over-flour. I used all 6 cups, but not use any more than that.
5. Once the dough is mixed, let it rest in the bowl for 5 minutes.
6. Spray a large cookie sheet with non-stick spray. After the dough has rested in the bowl, dump it onto the greased cookie sheet.
7. Take a sharp knife and spray it with non-stick spray, and cup dough into 3 equal pieces. Then let it rest again for 5 minutes. (these resting periods for the dough are needed)
8. To shape the dough before baking: take one section of dough and spread it out into a rectangle. Just use your fingers, you don't need a rolling pin. Fold one long end up over half of dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down.
9. Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other 2 pieces of dough. Once all 3 sections of dough are shaped, cut 3 angled 1/2 inch slits into the tops of dough.
10. Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure to get inside the slits.
11. Place the loaves into the oven and let them rise for 15 minutes (while the oven is 170 degrees). Then turn oven up to 400 and bake for 15-20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350 and bake for an additional 10 minutes.
12. Remove the loaves from the baking sheet and allow them to cool before slicing.
13. Enjoy!
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 12 | ||
Calories from Fat: 8 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 26.2mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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