KROGER JUST BAKE FRENCH BREAD DIRECTIONS RECIPES

Steps:

• Regular method:.
• 1. Coat loaf pan with non stick coating cooking spray, Place frozen bread loaf in pan and cover with plastic wrap coated sprayed with non stick cooking spray.
• 2. Let rise until double until loaf is 1" above pan approximately 4-7 hours . Carefully remove wrap.
• 3. Preheat oven to 350 degrees. Bake 20-25 minutes until bread is golden brown.
• 4 Remove from oven and place on wire rack to cool.
• 5. Brush top of loaf with melted butter or oleo, optional.
• 6. Let bread cool. Place bread on side for easier slicing.
• Easy overnight method:.
• 1. See #1 above.
• 2. Place in refrigerator 6-12 hours. Remove from refrigerator and let rise 2-3 hours, wrapped in plastic wrap that has been sprayed with non stick cooking spray until 1 " above pan and let rise 2-3 hrs until 1 " above pan. Remove wrap carefully.
• 3. See #3 through #6.

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.