Michael
10-09-04, 08:02 AM
Traditional French Bread by http://www.vegcooking.com
Category: Breads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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11/2 packages active dry yeast
1 Tbsp. sugar
2 cups lukewarm water*
1 Tbsp. salt
About 6 cups unbleached all-purpose flour
3 Tbsp. cornmeal
1 Tbsp. soya milk mixed with 1 Tbsp. water
Instructions:
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In a large mixing bowl, dissolve the yeast and the sugar in the lukewarm water. Allow the yeast to grow for 5 minutes.
Mix the salt with the flour, then stir it into the yeast mixture, 1 cup at a time, until you have stiff dough. (You may need less than 6 cups. If so, save the rest for kneading the dough.) Remove the dough to a lightly floured bread board or countertop and knead the dough until it is no longer sticky, adding more flour as necessary.
Place the dough in a greased bowl and turn it so that the entire surface is coated. Cover the dough well and let it rise in a warm place until doubled in bulk, about 1 to 2 hours.
Punch down the dough. Turn it out onto the floured bread board or countertop and divide in two. Pat each half into a flat oblong. Roll the dough away from you to create two long cylindrical loaves.
Place the loaves on a baking sheet that has been sprinkled with cornmeal. With a knife, slash the tops of the loaves diagonally in three places. Allow the dough to rise again until doubled in bulk. Brush with the soya milk and water mixture.
Place the dough in the cold oven, then set the temperature to 400°F. Bake for 35 minutes, or until well browned and hollow sounding when tapped with your knuckles.
Additional comments:
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Makes 2 loaves
*Note: The temperature of lukewarm water is 85° to 105°F. To test for the correct temperature, drop a few drops onto the inside of your wrist. The water should feel neither hot nor cold.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Breads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
11/2 packages active dry yeast
1 Tbsp. sugar
2 cups lukewarm water*
1 Tbsp. salt
About 6 cups unbleached all-purpose flour
3 Tbsp. cornmeal
1 Tbsp. soya milk mixed with 1 Tbsp. water
Instructions:
-----------------------------------------------------
In a large mixing bowl, dissolve the yeast and the sugar in the lukewarm water. Allow the yeast to grow for 5 minutes.
Mix the salt with the flour, then stir it into the yeast mixture, 1 cup at a time, until you have stiff dough. (You may need less than 6 cups. If so, save the rest for kneading the dough.) Remove the dough to a lightly floured bread board or countertop and knead the dough until it is no longer sticky, adding more flour as necessary.
Place the dough in a greased bowl and turn it so that the entire surface is coated. Cover the dough well and let it rise in a warm place until doubled in bulk, about 1 to 2 hours.
Punch down the dough. Turn it out onto the floured bread board or countertop and divide in two. Pat each half into a flat oblong. Roll the dough away from you to create two long cylindrical loaves.
Place the loaves on a baking sheet that has been sprinkled with cornmeal. With a knife, slash the tops of the loaves diagonally in three places. Allow the dough to rise again until doubled in bulk. Brush with the soya milk and water mixture.
Place the dough in the cold oven, then set the temperature to 400°F. Bake for 35 minutes, or until well browned and hollow sounding when tapped with your knuckles.
Additional comments:
-----------------------------------------------------
Makes 2 loaves
*Note: The temperature of lukewarm water is 85° to 105°F. To test for the correct temperature, drop a few drops onto the inside of your wrist. The water should feel neither hot nor cold.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.