- 6 cups all-purpose flour
2 1/2 ( 1/4 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
2 cups flour, yeast and salt. Stir in
2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled,
35 to 40 minutes.
3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated
375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional
15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack & serve.
Fantastic French Onion Soup Recipe:
1 tablespoon butter
1 tablespoon olive oil
4 large onion, thinly sliced
1 tablespoon all-purpose flour
2 (14 ounce) cans beef broth
1/2 cup white wine
1 1/2 cups water
2 bay leaves
6 slices French bread
1 cup shredded Swiss cheese
In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
20 to 30 minutes.
Preheat oven broiler.
Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
Place bowls under broiler until cheese is melted.
Eat well & Laugh often ! Stay tuned for the next Bastille Day Recipe Feast Post. Tweet