The Bread Basket

 

Best French Bread

The key is in the raising process; so follow recipe and instructions exactly, which will turn out 4 lovely medium-small loaves. Give some away to friends or neighbors! 

1 T. yeast 

1/2 c. warm (but not hot) water

1 and 1/2 T. sugar

2 c. lukewarm water

1 and 1/2 T. oil

2 and 1/4 tsp. sea salt

1 and 1/2 c. whole wheat flour (we prefer white wheat for this)

4 and 1/2 c. unbleached flour 

Combine yeast, 1/2 C warm water, and sugar; let proof for 10 minutes. Then add the remaining 2 cups of water, oil, salt, the whole wheat flour, and 1 and 1/2 cups of the unbleached flour. Mix until well combined.  Add the remaining 3 cups of unbleached flour gradually (may not need all of the 3 cups so do not add it all at once,  just work it in until not sticky, we want a smooth/soft dough).  Knead for about 5 minutes, turn out onto generously floured surface; cover for 10 minutes. Then knead two or three times, cover again. Repeat this 5 more times (one hour total.....this develops a lovely texture so do not skip this important step).

Grease and flour an 11x15x1 baking sheet. Form dough into 4 loaves, place on prepared pan. Mix one egg white with 1 T. water until well beaten: gently brush on top and sides of unbaked loaves. With a sharp knife: carefully slash 3 diagonal lines into the tops. Cover; let raise until doubled, about 30 minutes.

 

Bake in preheated oven at 425° for 10 minutes, then turn heat down to 375° and bake for 20 minutes. Let cool before slicing.