Monday, September 22, 2008

French Bread

I used this recipe to make buns for pulled pork sandwiches and they turned out delicious.
  • 1 Tbsp. yeast
  • 1 1/2 c. warm water
  • 1 1/2 Tbsp. sugar
  • 1 tsp. salt
  • 4-5 1/2 c. flour
  • 3 Tbsp. vegetable oil
  • 1 egg, separated
  • 2 Tbsp. cold water
1. Combine yeast, water, and sugar in large mixing bowl (or bowl of bread mixer) and allow to stand about 10 minutes, or until bubbly.

2. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise for 1 hour 45 minutes.

3. Punch down dough. Spray a cookie sheet with non-stick cooking spray. For a loaf of bread, shape into loaf and place on greased cookie sheet. For buns or hoagies, divide equally into 8-10 (or even 12, if you want smaller buns) pieces and shape as desired. It's okay if they touch (or will touch after having risen). Cover and allow to rise another 1 1/4-1 1/2 hours or until doubled. Keep an eye on things--if they seem like they're getting so big that they might collapse, hurry and get them into the oven.

4. Preheat oven to 375. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash. Bake an additional 8-10 minutes or until bread is golden brown and your house smells like heaven.

Recipe courtesy of

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