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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 (White) 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |