I’m still baking bread – and loving every loaf of it. This is a James Beard bread that only takes a couple of hours from start-to-finish. There is no second rise. The loaf is formed and it goes right into a cold oven.
It’s also really good. Great texture and a really crunchy crust. I’m still using the Daisy Organic Flour.
I’m loving it!
James Beard French-Style Bread
- 1 1/2 pk active dry yeast
- 1 tbsp sugar
- 2 cups warm water (100-115 deg.)
- 1 tbsp salt
- 5-6 cups all-purpose or hard wheat flour
- 3 tbsp Yellow cornmeal
- 1 egg white mixed with 1 tbsp cold water
Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough.
Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary.
Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk..1 1/2-2 hrs.
Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet that has been sprinkled with the cornmeal, but NOT buttered.
Slash the tops of the loaves diagonally in two or three places with a single edge razor blade or sharp knife, brush the loaves with the egg white wash.
Place in a COLD oven, set the temperature at 400° and bake 35 minutes, or until well browned and hollow sounding when the tops are tapped.
I cut the recipe in half and just make one loaf at a time. This is a serious one-day bread. It does not like being around more than that. But it makes great bread crumbs!
But it does like getting slathered in butter and then dipped into a big bowl of beef stew! I like it, too!
Stew is stew. I don’t have a recipe. I just make it.