2 tbsp active dry yeast
2 1/2 cup water (110-degrees)
7 1/2 cup bread flour to 8 cups
1 tbsp salt
1 egg white (for glaze)
1 tbsp water (for glaze)
Directions
In large bowl of electric mixer, dissolve yeast in
2-1/2 c water. Add 2-1/2 to 3 c flour; stir 1 minute. Batter will
have consistency of soft pudding.
Cover bowl tightly with plastic wrap. Let rise in a warm place, free
from drafts, overnight or at least 8 hours. The longer the sponge
ferments, the better the flavor will be.
The next day, stir in salt and 1 to 1-1/2 c of remaining flour. Beat
at medium speed with electric mixer 6 minutes, or beat 600 vigorous
strokes by hand. Stir in enough remaining flour to make a soft dough.
Turn out dough onto a lightly floured surface. Clean and lightly flour
bowl. Knead dough 15 to 20 minutes or until smooth, elastic, and no
longer sticky.
Place dough in floured bowl. Dust surface lightly with flour; cover
with a slightly damp towel. Let rise in a warm place, free from
drafts, until tripled in bulk, about 1-1/2 hours.
Grease 2 large baking sheets or 4 French-bread pans.
Punch down dough. Knead 2 minutes. Cover and let rest
10 minutes.
For oblong loaves, divide dough into 3 or 4 pieces, depending on
desired thickness of loaves.
On a lightly floured surface, shape each piece into a smooth log,
gently tapering ends. For round loaves, divide dough in half. Shape
each half into a smooth ball.
Place shaped dough on prepared baking sheets. Cover with a dry towel.
Let rise until doubled in bulk, about 1 hour.
Adjust oven racks to 2 lowest positions. Place a shallow roasting pan
on lowest shelf; pour in 2 c boiling water.
Preheat oven 15 minutes to 425-degrees.
Slash tops of oblong loaves with 5 diagonal slashes each. Slash tops
of each round loaf with 3 horizontal slashes and 3 vertical slashes
in a tic-tac-toe design.
Brush loaves with cold water.
Bake 15 minutes.
Brush loaves with egg-white glaze; bake 10 minutes longer.
Brush again with egg-white glaze. Remove roasting pan from oven.
Bake loaves 10 to 15 minutes longer, for a total of 35 to 40 minutes,
or until bread sounds hollow when tapped on bottom.
Remove from pans; place loaves directly on oven rack.
Bake 5 minutes longer. Cool on racks. Makes 2 to 4 loaves.
Servings: 1 servings
24 Hour French Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; French
The History of Recipes
It is possible to track the history of `recipes` way back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to food historians is a series of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times made use of a good variety of spices and herbs, including some that we all recognise for example thyme, mint and dill. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from Arab countries, including spices such as basil and rosemary. These new spices and herbs created a surge in manuscripts on cookery, the majority of which are now in private cookery archives. The arrival of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this 24 Hour French Bread recipe.
