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12/27/2006

Lynn's French Bread

1 pk Active dry yeast 
1/4 c Water,warm(105-115'F.) 
2 tbs Butter or margarine, softened 
1 tbs Sugar 
1 tesp Salt 
3/4 c Water, hot 
4 c Flour, all-purpose, sifted Cornmeal or farina 
1 Egg white, lightly beaten 
1 tbs Water 

 Soften yeast in warm water; let stand 5 minutes. Meanwhile combine butter, sugar and salt in large bowl; pour hot water over mixture. Cool to lukewarm; stir, then blend in 1/2 cup of the flour, beating until smooth. Stir yeast; add to flour mixture, blending in thoroughly. Add about half the remaining flour and beat until very smooth. Mix in remaining flour to make a soft dough. Turn dough onto lightly floured surface; let rest 5 to 10 minutes. Lightly grease deep bowl large enough to allow dough to double. Knead dough; shape into smooth ball and put in greased bowl; turning to bring greased surface to top.

 Cover with waxed paper or towel; let stand in warm, draft-free place until doubled, about 1 1/2 hours. Punch down; pull edges to center, then turn dough completely over. Cover; let rise again until almost doubled (about 45 minutes). Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal. Punch down dough; turn out onto lightly floured surface. Roll out to 14x8-inch rectangle; roll up rectangle tightly into a long slender loaf and pinch ends to seal. Place loaf diagonally on prepared baking sheet. With sharp knife, make diagonal slashes at 2-inch intervals. Brush top with part of egg white mixture; cover loosely and let rise in warm place until doubled in bulk. Brush loaf again with remaining egg wash; bake in preheated 425'F. oven 10 minutes. Brush again with egg wash; reduce temperature to 375'F. and bake 20 minutes longer, or until golden brown. 

NOTE: To increase crustiness, place flat pan filled with boiling water in bottom of oven.

I was asked to memorize what I did not understand; and, my memory being so good, it refused to be insulted in that manner.

- Aleister Crowley