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Print this Recipe    French 05

Pane Ordinaire
Classic Yeasted French Bread

2 pkgs active dry yeast
2 1/2 cups water (110F)
6 cups flour
1 Tbsp salt

1 egg white whisked into 1/2 cup water

Proof yeast in warm water plus 1 tsp of the flour for 10 minutes.
Pour into a bowl and add remaining water. Add flour a little bit
at a time, stiring after each addition, gently at first becoming
more vigerous. When most of flour is incorporated, sprinkle counter
with remaining flour. Turn out dough and knead in salt. Knead
until dough is moist and satiny (this will be a bit moister than
usual).

Let raise slowly until doubled in bulk -- about 1 hour. Punch down
and shape. Let rise a second time until doubled. Make cut(s) in
top of loaf with a razor blade or very sharp knife. Brush top with
egg white. Bake in a 450F oven 45-50 minutes for a 11/4 lb loaf
or 15-20 for small baguette. Spray a bit of water into oven when
putting the bread in and again in a few minutes. This will give
a firm and crunchy crust. For a softer crust omit one or both
sprayings. Bread will sound hollow when tapped on the botton when
it is done.

Makes 2 10 oz. baguettes and 1 11/4 lb round loaf.

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