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
Food historians have tracked the existence of recipes far back into distant history, in fact as far back into history as the early Egyptians, and possibly even further than that. However, in the main part, these early recipes were just basic pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. He also describes how the ancient Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs such as thyme, mint and dill. Over the next few centuries, the powerful and wealthy strove to serve up the most exotic banquets, and as a result cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and publishing the recipes that were being prepared for the better households. The introduction of television gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this 24 Hour French Bread recipe.
