French Bread

           French Bread

          For a very crisp crust, use bread flour, if available, rather than all-purpose flour.

                             1 pkg.                     granular yeast

                             1/2 cup                 skim milk powder

                             1 Tbsp.                  sugar

                             1 Tbsp.                  margarine or butter

                             1 1/2 tsp.              salt

                             1 1/2 cups            water (125-130 F.)

                   5 cups                    flour, approx.

            Set aside 1 cup flour from total. Mix remaining flour, sugar, salt, and yeast in large bowl. Heat liquid ingredients until hot to touch (125 -130 F.). Stir hot liquids into dry mixture. Mix in reserved flour to make soft dough which does not stick to bowl or hands. Turn the dough out on a lightly floured board and let it rest 10 minutes. Flour the hands lightly and knead the dough for 8 to 10 minutes, or until it is smooth, evenly textured and elastic. Put the dough in a lightly greased bowl and turn it until the entire surface is coated. Cover the dough with a dry towel and let it rise in a warm place until it doubles in bulk, about 1- 1/2 to 2 hours. Press two fingertips into the dough. If the imprint of the fingertips remains, the dough has risen enough. Punch down the dough, work it lightly, cover it and let it rise until it doubles in bulk, about 40 to 50 minutes.

            Turn the dough out on a smooth surface and knead it for a minute. Halve the dough and shape each half into a long, cylindrical loaf. Put the loaves on a greased baking sheet sprinkled with cornmeal, cover them, and let them rise in a warm place until they double in bulk, about 1 hour. With a sharp knife, cut 1/4-inch-deep diagonal slits in the top of the loaves when they are half frozen, and before baking; brush the surfaces with dorure (Beat 1 egg yolk with 1 Tbsp. milk. Dorure is used for glazing breads and pastries.) Bake the loaves in a hot oven (400 F.) for 40 to 50 minutes, or until they test done and the crusts are golden brown.

            For a crustier loaf, put a large flat pan filled with boiling water on the rack below the loaves during baking period. For a sweeter loaf, add 1 Tbsp honey to the basic mixture.