* Exported from MasterCook *
Bread, Whole Wheat French 1
Recipe By : Elizabeth Yetter
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water -- room temp
1 tsp. active dry yeast
2 tsp. brown sugar
1/2 tsp. salt
1 1/3 cups whole wheat flour
3/4 cup bread flour
2 tbsp. cornmeal -- for baking sheet
Sure, you can buy some whole wheat French bread at the store, but you
won't get the same delicious flavor as homemade French bread. This is
a very easy recipe to use, great for beginners, and it does not
require any fancy pans - just a baking sheet.
Prep: 2 hrs
Cook: 25 mins
Total: 2 hrs 25 mins
In a medium bowl, mix water and yeast. Add brown sugar, salt, and
whole wheat flour. Mix well. Slowly add in remaining bread flour,
enough to make a dough that follows the spoon around the bowl.
Turn dough out onto a lightly floured surface and knead for 4
minutes, adding more flour as needed until the dough is soft and
smooth to the touch.
Place dough in a medium-sized greased bowl. Turn dough over in a bowl
so that the top is also lightly greased.
Cover dough with a clean cloth and let rise in warm, draft-free place
for 1 hour or until doubled in size.
Grease and sprinkle cornmeal over a baking sheet. Punch down dough.
Turn dough out onto a lightly floured board and knead for 4 minutes
or until the bubbles are out of the bread.
Roll out dough into a long rectangle, about 15" in length. Roll up
dough along the long side. Pinch seams and tuck under ends. Place
loaf on a prepared baking sheet.
Cover and let rise in warm, draft-free place for 45 minutes or until
doubled in size.
Use a sharp knife to cut 4 or 5 slashes across the top. Bake bread at
375F for 25 minutes or until golden brown. Remove bread from the
sheet and let cool on a rack.
Tips: Bread flour has a higher amount of gluten than all-purpose
flour. This means that bread made with bread flour will rise higher
than bread made with all-purpose flour. You can make your own bread
flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose
flour you use in your bread recipe.
Keep yeast stored in an airtight container and in the refrigerator.
Heat, moisture, and air kills the yeast and prevents bread dough from rising.
Store flour properly to keep it from spoiling.
Spraying rolls with water while they bake will produce a crispy
crust. Brush rolls with egg white before baking to produce a shiny
crust, brush with milk to produce a dark, shiny crust, and brush
rolls with butter immediately after baking to produce a soft crust.
Review: When you make it, instead of putting the salt, flour, brown
sugar, yeast and water together, only put the water (should be
somewhere around 90-100F), brown sugar and yeast together then set it
aside for about 5-10 minutes until it starts looking bubbly. That
activates the yeast so itll do its thing, then you can add the salt
and flour. Active dry yeast needs to activate, the sugar is just what
it eats. You could use instant yeast instead and you dont have to do
the activation process just dont put the salt in at the same time
because it kills yeast.
S(Internet address):
https://www.thespruceeats.com/whole-wheat-french-bread-427516
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Per Serving (excluding unknown items): 126 Calories; 1g Fat (4.5%
calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 136mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 1120