 |
| plain loaf - lame' - lame' used to cut slits in dough before final rise |
(yield 1 loaf) EASY to mix by hand--no special equipment required!
3-3 ½ cups
all-purpose flour
1 packages
active dry yeast
½ teaspoon
salt
1 cup warm
water (120 degrees F to 130 degrees F)
Directions
1. In
a large mixing bowl stir together 1 cups of the flour, the yeast, and salt. Add
the warm water to the flour mixture. Beat with an electric mixer on low to
medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3
minutes. Using a wooden spoon, stir in as much of the remaining flour as you
can.
2. Turn
dough out onto a lightly floured surface. Knead in enough remaining flour to
make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape
dough into a ball. Place in a lightly greased bowl, turning once to grease
surface. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch
dough down. Turn dough out onto a lightly floured surface. Cover; let rest for
10 minutes. Meanwhile, add parchment paper to a baking sheet.
4. Roll the dough into a 15x10-inch rectangle. Roll up, starting from a
long side; seal well. Pinch ends and pull slightly to taper. Place seam side
down on prepared baking sheet. Let rise until nearly double
in size (35 to 45 minutes).
5. Preheat
oven to 375 degrees F. Using a sharp knife (or lame'), make 3 or 4 diagonal cuts about 1/4
inch deep across the top of each loaf. Bake for 20 minutes. Continue baking for 15 to 20 minutes more or
until bread sounds hollow when lightly tapped. Immediately remove bread from
baking sheet. Cool on wire rack. Spread butter over top just out of the oven for soft crust. Makes 1 loaf (14, 1-inch slices).
Nutrition Facts (French Bread)
- 85 kcal cal.;
- 18 g carb.;
- 1 g fiber;
- 3 g pro.;
- 0 mg Riboflavin;
- 1 Starch;
- 0 mg Thiamin;
- 0 mg Pyridoxine (Vit. B6);
- 2 mg Niacin;
- 52 µg Folate;
- 37 mg Potassium;
- 128 mg sodium;
- 1 mg iron