RECIPES WITH FRENCH BREAD RECIPES

Steps:

• Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
• Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
• Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
• Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
• Preheat the oven to 400 degrees F.
• With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
• Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.

Steps:

• In a glass measuring cup or small bowl, combine lukewarm water and sugar. Sprinkle yeast on top and let sit until foamy, 5 to 8 minutes.  In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Pour in yeast mixture and mix on medium speed until a soft dough forms, 10 minutes. Dough will still be sticky. Transfer dough into a greased bowl and cover with a kitchen towel. Let rise until doubled, 1 hour.  Punch down dough and turn out onto a lightly floured surface. Knead dough a few times, then roll dough out into a 16"-x- 9” rectangle. Starting on a long end, roll dough into a log. Tuck ends under to seal them. Place on a parchment lined baking sheet and cover with a kitchen towel. Let rise another 45 minutes.  Preheat oven to 425°. Beat egg white until foamy and brush over top of loaf. Using a serrated knife, make a diagonal slice every 2 inches or so along the loaf of bread. Bake bread until bread is golden and sounds hollow when you tap on it, about 25 minutes.