French Bread

I have decided that if I could be proficient in the kitchen at one thing, it would be bread. So as intimidating as it is (especially without a bread maker) I've been trying my hand at it. And while I must say that I certainly haven't mastered the art of making "attractive" bread, it has been tasty.

The first bread I made was pita bread, which I made with homemade hummus for a game night we hosted. I still regret not documenting it to share here, but I will make it again, eventually. This french bread was my second attempt at making bread, and it has me so excited to continue on with this bread making adventure. Here is the recipe I adapted from a Better Homes recipe book. The original recipe was meant for a double batch, but I adjusted it to make just one loaf. ( I didn't want to overdo it if I was only going to fail!)

French Bread

*for one loaf of French Bread

Ingredients: 

• 3 cups flour
• 1 package or 2 tablespoons active dry yeast
• 3/4 teaspoons salt
• 1 cup warm water
• 1 egg white, slightly beaten with 1 tablespoon water

Directions:

1. In a large mixing bowl stir together 2 cups of the flour, the yeast, and salt. Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour). (Note* I cheated and used my mixer to knead the dough for me.
   
3. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a bread pan. Sprinkle with cornmeal.
4. Put dough in the bread pan and in a small bowl stir together egg white and water. Brush some of the egg white mixture over loaf. Let rise until nearly double in size (35 to 45 minutes).
5. Preheat oven to 375 degrees F. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of the loaf. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15 to 20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. 

There you have it. Easy peasy.