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Homemade French Bread

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
165 min
SERVINGS
30 servings
Dinner French
Homemade French Bread
Ingredients
  • 1 tablespoon cornmeal
  • 6 cups all-purpose flour
  • 2 1/2 (.25 ounce) packages active dry yeast
  • 1 1/2 teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 egg white
  • 1 tablespoon water
Instructions
1
Acquire all necessary ingredients.
2
Prepare the baking surface by coating a large tray with butter and sprinkling it with cornmeal, then set it aside momentarily.
3
Combine 2 cups of flour, yeast, and salt within the bowl of a stand mixer. Gradually incorporate 2 cups of warm water into the mixture, blending it thoroughly with the dough hook attachment until a uniform consistency is achieved. Continue adding the remaining flour, incrementally at a time, until it's fully incorporated.
4
Knead the dough on a lightly dusted surface until it becomes smooth and elastic, requiring approximately 8 to 10 minutes. Form the dough into a spherical shape, place it in a greased bowl, and gently rotate it once.
5
Cover the dough with a damp cloth and allow it to rise in a warm environment until it has doubled in size, approximately 1 hour later.
6
Punch down the dough and divide it into two equal portions.
7
Transfer the dough onto a lightly dusted surface. Cover it with a damp cloth and allow it to rest for 10 minutes.
8
Roll each portion into a large rectangle, then begin rolling it up from the longer edge. Moisten the edge with water and seal the roll.
9
Position the loaves, seam-side down, on the prepared baking tray.
10
Lightly whip an egg white with 1 tablespoon of water and brush it over the loaves.
11
Cover the loaves with a damp cloth and allow them to rise until nearly doubled in size, approximately 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
12
Use a sharp knife to make 3 or 4 diagonal cuts, approximately 1/4-inch deep, across the top of each loaf.
13
Bake the loaves in the preheated oven for 20 minutes.
14
Brush the loaves with the egg white mixture.
15
Continue baking until an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C) or the loaves sound hollow when tapped, requiring an additional 15 to 20 minutes. If necessary, cover loosely with foil to prevent over-browning.
16
Remove the loaves from the baking sheet and allow them to cool on a wire rack.