French Bread Recipe
Our French Bread Recipe will make two medium sized loaves of crispy bread. It requires one egg white to be mixed into the batter and one to be brushed over the loaf. The ceramic stone will provide a thick crisp crust and even heating throughout.
It is best to let the dough rise overnight at room temperature. We like to separate the loaves and form them the night before because handling them will change the consistency of the finished product.
| Measurement | Ingredient |
| 6 Cups | Bread Flour |
| 2.5 Teaspoons | Active Dry Yeast |
| 2 Cups | Warm Water 95 degrees |
| 2 Teaspoons | Sugar |
| 2 | Egg Whites |
| 1.5 Teaspoons | Salt |
| 1 Tablespoon` | Cornmeal |
Wet Ingredients:
Mix the water together with yeast and sugar in a large bowl. Stir vigorously to get the two ingredients primed. Let mixture sit for a half hour. Add 1 egg white and mix thoroughly.
Dry Ingredients:
Mix the flour with the salt. Add the dry ingredients to the wet ingredients kneading along the way. Add three cups at first and keep adding one cup at a time until the mixture is not sticky.
Take a cutting board or large plates and sprinkle on the cornmeal. Divide the mixture into two loaves and set on board or individual plates. Let loaves rise for 8 hours (overnight is OK). Place a moist cheese cloth or other cloth over the top so the top of the loaves do not dry out. You can also coat the loaves with olive oil.
Cooking:
Place a large ceramic tile in the oven and preheat to approximately 450 degrees Fahrenheit. Mix an egg white in a bowl with a tablespoon of water. Brush the mixture over the loaves and place the loaves (one at a time if desired) on the tile and bake for 30 minutes.
Remove the loaves and leave the tile in the oven. Don’t forget to turn off your oven and eat your bread.