French Bread With Egg Whites Recipes

HOMEMADE FRENCH BREAD

Steps:

• Combine sugar and 1 cup warm water in a bowl. Stir in yeast and let stand 5 minutes.
• Stir in salt and 2 cups of flour. Continue adding flour a bit at a time to form a stiff dough. Knead until about 5 minutes (or use a dough hook on a stand mixer per notes below).
• Place dough in a greased bowl and cover with a kitchen towel. Let rise 1 hour or until doubled. Punch dough down and let rise 30 minutes more.
• Roll dough into a 14"x10" square and roll up jelly roll style to create a 14"x2.5" loaf. Place on a parchment lined pan seam side down. Using a sharp knife, cut 3-4 diagonal slits into the loaf (about ¼" deep).
• Cover with a damp towel and let rise 30-40 minutes or until doubled. Brush bread with egg white. Preheat oven to 425°F.
• Place in the oven and bake 20-25 minutes or until browned. Cool on a baking rack.

CLASSIC AND CRUSTY FRENCH BREAD

Steps:

• Gather the ingredients.
• In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved.
• Mix in the bread flour, a little at a time, until a soft dough is formed.
• Turn the dough out onto a floured board and knead it for about 8 minutes.
• Put the dough in a greased bowl and flip the dough over so that all of the dough is lightly greased, including the dough top . Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until double in size.
• Punch down the dough .
• Give the dough a quick 2-minute knead.
• Divide the dough into 2 equal halves. Shape each half into a long loaf.
• Place the loaves on a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf.
• Cover loaves with a clean towel or greased plastic wrap and let them rise for 45 minutes or until double in size. Heat the oven to 400 F.
• If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or poppy seeds. Bake at 400 F for 5 minutes.
• Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water. Turn the oven down to 350 F and bake the loaves for another 25 minutes or until done.
• Remove the loaves from the baking sheet and let them cool on a rack.

FRENCH BREAD WITH EGG WHITES

Steps:

• Beat egg whites till they are stiff; set aside.
• Measure 2 1/2 cups flour into a mixing bowl and add the yeast, sugar and salt.
• Pour in the hot water and the butter, beat 50 strokes with a wooden spoon or 2 minutes with a mixer flat beater.
• Fold in the egg whites by hand or with the flat beater.
• It will take a few moments for the dough to absorb the egg white.
• Add flour, 1/4 cup at a time till the mixture is no longer moist but soft and elastic.
• If it continues to be sticky, add sprinkles of flour.
• Lift the dough from the bowl and place on a lightly floured work surface, or if in the electric mixer, attach the dough hook.
• This is a soft, dough that will be slightly tacky, but not sticky. Knead by hand with a push-turn-fold rhythm, adding sprinkles of flour if the moisture breaks through. Knead for 10 minutes.
• If kneading by hand, occasionally lift the dough above the work surface and bring it crashing down to speed the development of the gluten network.
• If in a mixer, add sprinkles of flour if the dough sticks to the side of the bowl.
• Place the dough in a greased bowl, cover with plastic wrap (or a towel) and put aside to rise at room temperature to double in bulk (about 1 hour, unless using rapid rise yeast).
• Divide the dough into equal parts and roll each under the palm of your hands into a 15-inch long baguette.
• Lay the dough either in French bread pans or directly onto a prepared baking sheet (greased and lightly sprinkled with corn meal). Keep the loaves apart so they do not touch during rising or baking.
• Mix the cornstarch, 1/2 t salt and 1/3 cup water - brush the loaves with this mixture and sprinkle with sesame seeds (or poppy seeds) if desired.
• Let rise, uncovered, till doubled in bulk, about 1 hour.
• Preheat oven to 350 20 minutes before baking and place a pan on the floor of the oven below the bottom rack. Five minutes before baking carefully pour 1 cup hot water into the pan to create steam for a crispy crust (be careful not to burn yourself with rising steam!).
• Bake in the moderate oven for 20-30 minutes, or till the crust is risen and golden brown. (to test, turn one loaf over and thump with the forefinger to make certain it sounds hollow - if not, return to the oven for a few minutes).
• Remove from the oven, remove from pans and place on a metal rack to cool.

2LB BASIC WHITE/FRENCH BREAD FROM BREADMAN

Steps:

• Add all ingredients to Bread Pan in the order given.

FRENCH BREAD

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.

SESAME FRENCH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half. Roll each half into a 15x10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on greased baking sheet sprinkled with cornmeal. , Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal cuts across top. Bake at 400° until lightly browned, about 25 minutes. Remove from pan and cool on a wire rack.

THE FRENCH BREAD

Steps:

• Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
• After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
• Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
• Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
• Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
• Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
• Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.

CRUSTY FRENCH LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.