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Welcome
to our corner of the country! We invite you to try some of our family
recipes. Home cooking never tasted so good. Please check back often,
as this site is updated regularly. Check out our featured recipe this
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Bread
Recipes > Country French Bread Recipe
Country French Bread Recipe
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup instant nonfat dry milk powder
2 packages Fleischmann's Rapid Rise Yeast
1 1/2 teaspoons salt
1 1/3 cups water
1/2 cup plain yogurt
3 tablespoons vegetable oil
Cornmeal
1 egg white beaten with 1
tablespoon water
In large bowl, combine 1 1/2 cups flour, dry milk, undissolved yeast
and salt. Heat water, yogurt and 2 tablespoons oil until very warm
(120 to 130 degrees F); stir into dry ingredients. Stir in enough
remaining flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 8 to 10 minutes.
Cover; let rest on floured surface 10 minutes.
Divide dough in half. Roll each to 15 W 10-inch oval. Beginning at
long end of each, roll up tightly as for jelly roll. Pinch seams and
ends to seal. Taper ends by gently rolling back and forth.* Place,
seam sides down, on large greased baking sheet sprinkled with
cornmeal. Brush dough with remaining oil. Cover with plastic wrap,
leaving room for dough to rise. Refrigerate 2
to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully.
Let stand at room temperature 10 minutes. With sharp knife, make four
or five diagonal slashes (1/4-inch deep) on top of each loaf. Brush
with egg white mixture.
Bake at 400 degrees F for 25 to 35 minutes or until done. Remove from
baking sheet; cool on wire rack.
To Make Round Loaves: Divide dough in half. Shape each into 5-inch
ball. Place on large greased baking sheet sprinkled with cornmeal.
Cover and refrigerate as directed. When ready to bake, remove from
refrigerator.
Uncover dough carefully. Let stand at room temperature 10 minutes.
With sharp knife, make four slashes (1/4-inch deep) in crisscross
fashion on top of each loaf.
Brush with egg white mixture and bake as directed.
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