One of the cornerstones of Western cuisine.
When making bread dough, touch is the most essential sense, even more than smell or taste. Flour is an organic product and the moisture level will vary from bag to bag and place to place, depending on the time of year and the humidity. Don’t be afraid to reduce the water, or add more if it’s too dry (though add it very slowly–not more than half a teaspoon at a time). The dough should look smooth and even without being especially sticky. If you’re using a mixer, the sides of the mixer bowl should be clean.
Serving suggestion? How about the sandwich below: roast pork, bacon, cheddar and spinach salad. Also, we didn’t glaze these. The egg glaze is pretty and all, but I don’t always feel like it. But g’head, if you want. My sister took the pictures again, but I’m blanking on whether this handwriting is hers or my mother’s. I think it’s my sister’s?
From Yesterdish’s recipe box.
Yesterdish’s French Bread
Makes 2 loaves.
1 1/2 t. sugar
1 T. cornmeal
1 t. salt
1 c. hot water
2-1/2 to 3-1/2 c. bread flour
1 pkg. quick-acting yeast
Heat oven to 400 deg. F.
Combine flour, yeast, salt, sugar in mixer bowl. Add water and mix for 5-10 minutes, until soft dough forms (add water if needed).
Oil dough, let rise until doubled–30 to 45 minutes. Shape into 2 loaves, brush with egg glaze. Bake until brown, approximately 20-25 minutes.