French Bread (Old Recipe) 

Crispy outsides and rich chewy insides.

- Egg glaze for crispy shiny tops-
Mix about 1 T water with
1 egg white or 1 whole egg and
a little salt.
4 c very warm water
3 T yeast
1 1/2 T salt
3 T white sugar
11-12 c white bread flour

Measure warm water into mixing bowl with dough hook.  Add yeast, salt and sugar.  Let soften a minute.  Mix in flour on speed #1 until it makes a stiff dough.  Once the dough begins to "flip" knead for 1 minute on speed #1, just until it is well combined.  Rise in oiled bowl in warm oven about 60 minutes until doubled in size.  Remove and form into 4 long loaves on sprayed french bread pans.  Score tops, brush with egg glaze, and rise 15 minutes until doubled again. Brush carefully with egg glaze after risen.  Preheat oven on to convection bake 375* and bake for 15-18 minutes.  Cool on racks without covering to keep crusts crunchy.

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