Monday, March 2, 2015
No-Knead French Bread
1/2 cup warm water
2-1/2 t. sugar
2 pkgs dry yeast
1 cup boiling water
2 T. sugar
2 T butter
2 t. salt
1 cup cold water
6-7 c. all purpose flour
1 egg, beaten
2 T milk
poppy seeds or sesame seeds
Combine warm water, sugar and yeast. Let stand 5 minutes til frothy
Combine boiling water, 2 T sugar, butter and salt and stir til butter melts. Add cold water; cool too lukewarm.
Add 2.5 cups flour. Beat at med speed til blended. Gradually stir in enough remaining flour to make a soft dough.
let dough stand for 10 minutes, gently stir for a few minutes. Repeat gentle stirring every 10 minutes for the next 40 minutes.
Turn dough onto a lightly floured surface; divide into 3 equal portions. Roll each portion into a 13x8" rectangle. Roll up jelly roll fashion. Pinch ends and seam to seal.
Place each loaf seam side down on a separate greased baking sheet. Cover and let rise in warm place for 40 minutes or untl doubled.
Make diagonal slits about 1/4" deep down the length of the loaves.
Combine egg and milk, beating til blended. brush gently over loaves after rising. sprinkle each loaf with seeds.
Bake at 400 for 20-25 minutes or until loaves sound hollow when tapped.