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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves. | 2. Add the yeast and stir gently to mix. | 3. Let stand until foamy, about 5 minutes. | 4. In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined. | 5. Slowly add the yeast mixture and beat just until incorporated about 1 minute. | 6. Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600). | 7. Turn the dough out onto a lightly floured surface and knead for 1 minute. | 8. Form into a ball and dust lightly with flour. | 9. Sprinkle a little flour into a bowl and transfer the dough to the bowl. | 10. Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes. | 11. Turn the dough out onto a lightly floured surface. | 12. Punch down the dough and knead for a few seconds. | 13. Form the dough into a ball and return to the bowl again. | 14. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes. | 15. Turn the dough onto a lightly floured surface and punch down. | 16. Cut the dough into 2 equal pieces and shape each into a ball. | 17. Let rest 5 minutes. | 18. Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour. | 19. Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes. | 20. Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack. | 21. Preheat oven to 425 F (220C). | 22. Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface. | 23. Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan. | 24. Brush off excess flour. | 25. Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm). | 26. Brush with the beaten egg white mixture. | 27. Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes. | 28. Transfer the pan to a wire rack and cool the loaves in the pan until room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
active yeast	3 1/4	teaspoons		-	-	-	-
flour	5 - 5 1/2	cups		0.0	0.0	0.0	0.0
salt	2 1/2	1/2		-	-	-	-
egg white salt	1		beaten	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.