Day 17 BM #51 -
I had bookmarked this French Bread a while back and was wondering if my folks at home would really consume this bread at home.
All my doubts were dispelled when each of them competed with each other to finish off the loaves. Their favorite was to layer some spicy chutney, fresh mozzarella cheese, onion, lettuce, jalepeno and tomato and have it for lunch, snack and dinner!!
Adapted from here
Bread Flour 3 cups
Active Dry Yeast 2 tsp
Warm Water 1 1/4 cups
Sugar 1 tsp
Oil 2 Tbsp
Salt 1 tsp
Butter and Milk for brushing
Method Of Preparation -
In a bowl, add 1/2 cup of warm water and sugar. Sprinkle yeast and set aside in a warm place to activate the yeast until the solution froths up.
In a mixing bowl or stand mixer bowl, add the flour, oil and salt and whisk for a few seconds.
Add the yeast solution and knead adding as much more warm water as necessary to knead to soft dough.
Cover and set aside the dough in a well oiled bowl.
For the next one hour at 10 minute intervals, on a floured surface, turn over the dough, knead it 4-5 times and roll it into a ball, cover and set aside in a warm place. [I kneaded it every 10 min for about 5 times in an hour].
Divide the dough into two portions. Roughly stretch each portion into a rectangle. Jelly Roll each portion and tuck the seams in to form 2 logs.
Place the logs on a parchment paper lined baking tray.
Slash the tops three times on each log. Brush milk all over the logs, cover and set aside for about 45 minutes.
Preheat the oven to 425 °F.
Bake for about 10 min and then reduce the oven temperature to 375 °F and bake for another 15-20 minutes or the tops turn golden and the bread sounds hollow when tapped on the bottom.
Remove from the oven, brush with melted butter, slice and enjoy!
Preparation Time 20 min + Resting Time 2 hours + Baking time 25 min
Makes 2 loaves