Almost French Bread

I call this Almost French Bread b/c my husband is a french bread connoisseur and having lived in Paris for 18 months, he has never eaten a loaf of 'French' bread in America, that is like what they make in France. He did say, that my bread has the flavor, outside texture, and color of real french bread, but I don't have the airy, almost cotton candy like fluff that real French bread has. BUT it is close enough. :)

I have been perfecting this recipe for weeks now, and I finally have it where I want it. Before we get to the recipe, there are a few MUST DO's that cannot be looked over:

1. A steam bath. Place a pan at the bottom of the oven filled with boiling water. The water must be boiling in order to achieve a flaky crust.

2. A hot oven.
3. Allow shaped bread/rolls to rise uncovered. This allows the bread to start forming a solid crust on the bottom so you don't have crusty bread on top and soft, unbrowned bread on the bottom.
4. Cut slits in top of dough loaves after rising. If you do not do this, the loaves will not be able to expand and rise in the oven.
5. Brush with egg whites not full egg. I have found that using the full egg makes the bread brown too fast.

2 1/2 c. hot tap water
2 1/2 c. all purpose unbleached flour
2 Tbsp. sugar
1 Tbsp. salt
2 tsp. yeast
2 Tbsp. vegetable oil
1 tsp. wheat gluten or dough enhancer

3 1/2 c. all purpose unbleached flour (sometimes I mix white and wheat flour)

1 egg white, slightly beaten.

Preheat oven to 425 degrees.

In a large mixing bowl stir together, water, flour, sugar, salt, yeast, oil and gluten. beat vigorously for 2 or 3 minutes. Stir in remaining flour until completely incorporated. Allow dough to rest 10 minutes. Stir down. Allow dough to rest another 10 minutes. Repeat this until dough has been stirred down 4 times.

On a lightly floured surface, roll dough into slender loaves about 1-2 inches in diameter and long enough to cover length of baking pan. Place dough loaves onto a floured dish cloth. Separate dough loaves by inching up some of the floured cloth in between loaves. Let loaves rise uncovered until doubled. After dough has risen, transfer loaves to baking pan, making sure to FLIP OVER loaf so the hard crust that has started to form is now on the the bottom.

Cut slits across the top of the loaves approximately 1-2 inches apart, the length of the loaves.  Brush tops of loaves with egg white or a cornstarch wash. Bake in 425 degree over for 15-20 minutes.

mini baguettes 10-12 minutes

2 bite rolls - 10-12 minutes

1/2 baguettes 12-15 mintues
full baguettes 15-20 minutes

Seasoned Broth

I use this recipe for anything calling for chicken or vegetable broth. Just add one teaspoon (or more) to 1 cup of water.

1 1/3 cup nutritional yeast flakes
2 tablespoon onion powder
2 teaspoon garlic powder
1 tablespoon paprika
1/2 teaspoon ground celery seed
1/2 teaspoon tumaric
1 teaspoon dried parsley
3 tablespoons salt

Sausage Seasoning

3 tablespoons Ground Rosemary

7 tablespoons Salt

3.5 tablespoons basil

1 teaspoons black pepper

7 tablespoons ground sage

3.5 tablespoons marjoram

2 tablespoons cayenne

2 tablespoons garlic powder

This is not my recipe, but it is one that has been shared with me and I have used it for years.