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Name: French bread loaves
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 1/4 Cup Warm water; 2 Teaspoons Sugar; 1 Teaspoon Sea salt; 3 Cups Flour; 1 1/2 Teaspoons Active dry yeast

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INGREDIENTS

1 1/4 Cup Warm water
2 Teaspoons Sugar
1 Teaspoon Sea salt
3 Cups Flour
1 1/2 Teaspoons Active dry yeast

INSTRUCTIONS

Place yeast and sucanat in large bowl

Stir in warm water until everything dissolves

Add salt, and stir in as much flour as you can to create a soft, pliable dough that isn't too sticky

Knead on a lightly floured surface 6-8 minutes, until dough is smooth and elastic

Return dough to bowl and cover with kitchen towel

Allow to rise 30 minutes or until doubled in size

Plop risen dough back on counter top and divide in half

Roll each half into a rectangular shape of about 10" by 8"

Roll up rectangle starting with a long side

Pinch ends to seal and shape into a "log"

If seam doesn't stick, use wet fingers to moisten dough until it adheres

Grease pizza stone or stoneware baking sheet and place loaves on it to rise another 30 minutes

Preheat oven to 375 degrees,

Optional: to give loaves a shiny brown finish prepare an egg wash by beating one egg with one tablespoon of water

Right before you pop loaves in oven, brush tops with egg wash and make 4 diagonal slashes across top using sharp, serrated knife

Bake 20-25 minutes, until golden brown

Allow to cool on wire racks before serving

Serve warm with lots of butter

NOTES

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French bread loaves

1 1/4 Cup Warm water
2 Teaspoons Sugar
1 Teaspoon Sea salt
3 Cups Flour
1 1/2 Teaspoons Active dry yeast

Place yeast and sucanat in large bowl
Stir in warm water until everything dissolves
Add salt, and stir in as much flour as you can to create a soft, pliable dough that isn't too sticky
Knead on a lightly floured surface 6-8 minutes, until dough is smooth and elastic
Return dough to bowl and cover with kitchen towel
Allow to rise 30 minutes or until doubled in size
Plop risen dough back on counter top and divide in half
Roll each half into a rectangular shape of about 10" by 8"
Roll up rectangle starting with a long side
Pinch ends to seal and shape into a "log"
If seam doesn't stick, use wet fingers to moisten dough until it adheres
Grease pizza stone or stoneware baking sheet and place loaves on it to rise another 30 minutes
Preheat oven to 375 degrees,
Optional: to give loaves a shiny brown finish prepare an egg wash by beating one egg with one tablespoon of water
Right before you pop loaves in oven, brush tops with egg wash and make 4 diagonal slashes across top using sharp, serrated knife
Bake 20-25 minutes, until golden brown
Allow to cool on wire racks before serving
Serve warm with lots of butter

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 4 Servings

Calories: 442
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1021.5mg		35 %
Potassium 47.5mg		1 %
Total Carbohydrate 113.3g		33 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 112.9g
Protein 0.9g		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.

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Calories per serving: 442

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