French Bread

by

French Bread

M. Diehl was my high-school French teacher and several times a year, he would sell his beloved bread and cream puffs.

Favorite French yields2 loaves

  1. In a large mixing bowl, dissolve yeast in warm water.
  2. Add sugar, salt, butter and 2 C flour. Beat with a spoon until thoroughly mixed. Gradually add remaining flour until dough is easy to handle.
  3. Knead on a lightly floured surface for five to ten minutes or until dough is elastic and not sticky.
  4. Place in a greased bowl, cover dough with plastic wrap. Let rise in a warm place until doubles in size (1 to 1¼ hours).
  5. Punch down and place on a lightly floured surface. Divide into two equal pieces.
  6. Shape each piece into a long narrow loaf, about 14” long and 1½” in diameter.
  7. Lightly grease inside of a French Bread Pan. Sprinkle 1 tsp cornmeal in each section. Shake pan to distribute evenly.
  8. Place loaves in pan. Make sure the loaves do not come any closer than 1½” to ends of the pan. With a sharp knife, make 3 or 4 diagonal ¼” deep slashes on the top of each loaf. Do not cover! Let rise in a warm place until double in size, about 45 minutes.
  9. Bake in preheated 375°F oven for 25-30 minutes. Remove from pan at once.

Tips