The Pioneer Woman Tasty Kitchen
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French Bread

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Level: Intermediate

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Description

Mmm. A simple bread recipe to accompany pasta, soup, or to eat just plain.

Ingredients

  • 1 Tablespoon Active Dry Yeast, Divided Use
  • 2 cups Warm Water, Divided Use
  • 1 cup Whole Wheat Bread Flour
  • 5 cups All-purpose Flour
  • 2 whole Egg Whites, At Room Temperature
  • 1 teaspoon Salt

Preparation

Dissolve half of the yeast in 1 cup of water. Once dissolved, add the whole wheat flour and mix well. Let this sit at room temperature to ferment, about 3 1/2 hours. Then, add the rest of the yeast and the remaining water. Mix well. Add the remaining ingredients, leaving out a bit of the all-purpose flour, and work this mixture into a dough consistency.

Knead the dough, adding the remaining flour if necessary, until it’s nice and smooth. Return the dough to the bowl and cover it. Let it rise for about an hour or until doubled in volume.

Divide the dough into 4 balls. Shape each one into a long loaf and set them on two baking sheets that have been dusted well with cornmeal. Score the loaves with 3 or 4 diagonal slashes with a sharp knife. Cover the loaves with a towel and let them rise for another hour.

Bake the loaves in a preheated 400 degree (F) oven for about 30 minutes or until golden. Remove from the pans and cool on a wire rack.

Yield: 4 skinny loaves, about 15 inches long

4 Comments

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zoedawn on 3.9.2011

Jill…sure! Most regular whole wheat flour is actually bread flour, I think. At least, I never use it in pastries. To tell you the truth, I grind my own flour so I’m not sure what you can actually buy in the store!

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Jill on 3.4.2011

Looks good. I hope to try it this weekend. I don’t have whole wheat “bread” flour. Do you think I could sub reg. Whole wheat and add some vital wheat gluten?

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zoedawn on 1.7.2011

book1286…it’s a slow proof. It ferments ever so slightly (I couldn’t really taste the fermentation but I thought the bread was good anyway!)

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book1286 on 1.2.2011

Proof for 3 1 /2 hours? Is that right? I’ve never heard of that before.

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