Little French Breads

I cannot figure out what I like more the smell of baking bread in my house or the actual bread. What about you, what is your favorite? This a smaller version to the classic French bread, great for a small family.

3 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
1 cup warm water (may need 1/2 cup more, add small amount at time)
Cornmeal
1 egg white
1 tablespoon water

1. In a medium sized bowl, add flour, yeast and water. With an electric mixer on low, blend well. Add more water if needed until dough is smooth. Knead dough for 5 minutes. Shape dough into ball and lightly grease bowl, turning dough making sure coated in oil. Cover and let rise for 1 hour.

2. Punch dough down and divide dough into 4 even balls. Let rest covered 10 minutes. Meanwhile, prepare a baking sheet by sprinkling lightly with cornmeal. Roll each dough ball into a rectangle (10 inches long). Carefully roll dough up, long side. Carefully seal ends with your fingers. Place sealed sides down on baking sheet. In a small bowl, add egg white and water, mix well. With a pastry brush paint mixture all over top of dough. Place remaining mixture in refrigerator. Set dough aside, cover and allow rising 45 minutes.

3. Pre-heat oven to 375 F. Using a sharp knife make small diagonal cuts into dough. Bake 20 minutes. Brush bread with egg mixture again then continue baking 8-10 minutes, bread should sound hallow when tapped.

Yields: 4 10 inch loaves

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