NO KNEAD FRENCH BREAD I (WHITE)|
1/2 c. milk
1 1/4 c. water
1 pkg. yeast
1 1/2 Tbsp. oil
1 1/2 Tbsp. sugar
4 c. (about) bread flour
2 tsp. salt
1 egg white
poppy or sesame seed
Scald milk. Boil water. Cool to lukewarm in bowl of
food processor. Add yeast, sugar, salt, oil and 1/2 the flour.
Process until very smooth. Add remaining flour and process
until batter gathers into a ball and no white flour is left
unmixed. More flour may be added to make a fairly stiff dough.
Turn dough into greased bowl turning to coat with oil and let
rise until double in bulk. Punch down and turn onto floured
board. Pat into 2 rectangles and roll up tightly. Let rise
until doubled on a greased, corn mealed, baking sheet. Bake in
300 degrees oven, over pie tin filled with water, for 50 to 60 min-
utes. Ten minutes before done, remove from oven. Brush loaves
quickly with egg white which has been beaten with 1 tablespoon
water. Sprinkle with seed. Bake until done. Cool on rack.
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