Wednesday, April 2, 2008

French Bread

Adapted from
2 packages active dry yeast
2-1/2 cups warm water
1 tsp sugar
3 cups all purpose flour
3 cups wheat flour
3/4 tsp salt
Spray butter

Mix water, yeast, and sugar in a measuring cup. Let stand 10 minutes.

In a food processor mix 1 cup wheat flour, 1 cup all purpose flour, and salt. Slowly add in yeast mixture until blended. Let rise in work bowl for 30 minutes.

With food processor running add in remaining flour (2 cups wheat, 2 cups all purpose). After a dough ball forms run an additional 45 seconds.

Form the dough into a loaf and place on a lightly floured surface. Spray a piece of plastic wrap with cooking spray and cover dough. Let rise until doubled in size, about one hour.

Punch down the dough. Divide it in half.

Roll dough into a 12x6 rectangle. Starting with the larger side roll up tightly. Seal seams and edges by pinching. Repeat with remaining dough.

Grease a cookie sheet and sprinkle with cornmeal. Place loaves on prepared sheet seam side down. Cover and let rise until doubled, about 1 hour.

Preheat oven to 425.

Spray loaves with spray butter. Using a sharp knife place slashes about 1-1/2 inches apart on top of dough.
Bake 25-30 minutes, or until loaves are golden brown. Cool on wire rack.