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Cook'n with Betty Crocker 
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French Bread |
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Serves: 2 Print this RecipeLow-Fat Prep: 25 min; Rise: 3 hr 30 min; Chill: 24 hr; Bake: 20 min; 2 loaves, 16 slices each The flavor and texture of French bread is developed by making a sponge, which is a bread-dough mixture made with the yeast and some of the flour and water, in the first step and by refrigerating the shaped loaves before baking. Spraying the loaves with water and adding a water pan to the oven help to make a crunchy crust. French Bread is best served the same day it is baked. 1 1/2 cups all-purpose flour 1 package regular active dry yeast (2 1/4 tsp) 1 cup very warm water (120° to 130°) 1 teaspoon salt 1 1/3 to 1 2/3 cups bread flour 1. Mix all-purpose flour and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently, until batter is very smooth. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly. 2. Stir in salt and enough bread flour, 1/2 cup at a time, until a soft dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour to 1 hour 15 minutes or until double. Dough is ready if indentation remains when touched. 3. Grease uninsulated cookie sheet with shortening. Turn dough out of bowl onto lightly floured surface, keeping it in an oval-shaped mound. Sprinkle top of dough with flour. Press straight down with a straight-edged knife lengthwise on dough to divide it into 2 equal parts (the parts will be elongated in shape). Gently shape each part into a narrow loaf, about 16 inches long, stretching the top of the loaf slightly to make it smooth. Place loaves, smooth sides up, about 4 inches apart on cookie sheet. 4. Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in the refrigerator.) Refrigerate at least 4 hours but no longer than 24 hours. (This step can be omitted, but refrigerating develops the flavor and texture of the bread. If omitted, continue with next step.) 5. Uncover loaves and spray with cool water; let loaves rise in a warm place about 1 hour or until refrigerated loaves have come to room temperature. 6. Place square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 475°. 7. Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray loaves with cool water. Place loaves in oven and spray again. 8. Reduce oven temperature to 450°. Bake 18 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack; cool. *Do not use self-rising flour. TIP: Carefully cut 1/4-inch-deep slashes on top of loaf with sharp serrated knife. NUTRITION FACTS: 1 Slice:; Calories 40 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 75mg; Carbohydrate 9g (Dietary Fiber 0g); Protein 1g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% DIET EXCHANGES: 1/2 Starch From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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