BLUE RIBBON FRENCH BREAD BREADS

2 Loaves Mary Elzy’s Favorite Recipes J

This crusty French bread recipe makes two large loaves.

1 package dry yeast

1/4 cup warm water (105° to 115°)

1 3/4 cups hot tap water (120° to 130°)

2 tablespoons non-fat dry milk

1 tablespoon sugar


1 tablespoon butter

1 tablespoon salt

5 1/2 to 6 cups all-purpose flour, approximately

Topping: 1 tablespoon cold water and 2 tablespoons coarse salt

Stir the yeast into the warm water and set aside for 3 minutes. In a large mixing bowl, pour the hot tap water, and stir in the milk, sugar, butter, and salt. Add the yeast mixture. Stir in 2 cups of the flour, and beat with the electric mixer at medium-high speed for three minutes. Mix in the balance of the flour, a half cup at a time. The dough will be a rough shaggy mass that will clean the sides of the bowl. Turn the dough onto a lightly floured work surface and let it rest for 10 minutes.

Knead for 10 minutes. Return the dough to the mixing bowl and pat with buttered fingertips. Cover the bowl tightly with plastic wrap to retain the moisture. Move to a warm place until the dough has risen to twice its original volume, (about 1 1/4 hours). Punch down the dough and turn it onto the lightly floured work surface again. Knead for 30 seconds. Cut the dough into two pieces. Form each piece into a ball. Roll the ball into a rectangle, 10 x 16 inches. Roll up the dough, beginning with the short side, stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough with the fingertips to seal. Place directly on a baking sheet and cover with a length of waxed paper. Place in a warm place until the bread has doubled in volume (about 50 minutes). Preheat the oven to 400°. Place a large, shallow roasting pan partially filled with hot water on the bottom shelf. (Ideally, the water should boil away midway in the baking period when the loaves will have started to brown and the steam is unnecessary.) Brush the loaves with cold water and sprinkle with the coarse salt. With a sharp knife, slash with diagonal cuts. Bake for 45 minutes, until they are golden brown. Test doneness by turning a loaf over and tapping the bottom crust. A hard hollow sound means that the bread is done. Remove the bread from the oven and place on wire racks to cool.

Hint: This bread is delicious reheated. Place uncovered in a 350° oven for 20 minutes. It also freezes well.