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.

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