FRENCH BREAD

My June bread challenge and half of my DC Challenge. I got the recipe from Red Star . This bread is so good, i called this my happy dance bread. Definitely worth making again and hopefully i will be able to make perfect shaped loaves.

This recipe makes 1 large loaf

INGREDIENTS

Bread Flour 3+1/2 to 4 cups

Active Dry Yeast 2+1/4 tsp

Salt 1+1/2 tsp

Sugar 1 tsp

Water 1+1/4 cups

Shortening 3 TBSP

EGG WASH

Egg white 1

Water 1 TBSP

DIRECTIONS

In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. Add 1+1/4 cups warm water (120-130°F) and shortening to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Punch down dough. On lightly floured surface, roll or pat dough to a 5x12-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet. With a very sharp knife, make 2 or 3 diagonal slashes across top. Cover; let rise in warm place until indentation remains after lightly touching. Combine egg white and 1 TBSP water; beat slightly. Brush on top of loaf. Bake at 400°F for 35 to 40 minutes until light golden brown. Cool.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

I attempted to make some batards, french baguette and sheaf loaves, okay..so i tried=;)

Ripe test (First Rise)

Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for your dough to rise. Yeast dough is considered "ripe" when it has risen enough - usually doubling in size. The ripe test determines if the dough is ready to be punched down and shaped.

Gently stick two fingers in the risen dough up to the second knuckle and then take them out.

If the indentations remain the dough is "ripe" and ready for punch down. If not, cover and let the dough rise longer. Repeat test.

BATARD?

BAGUETTE AND SHEAF LOAF?

I KNOW THE SHAPES AREN'T PERFECT BUT THE TASTE AND TEXTURE IS!!!

This was a perfect bread.

BANH MI