Monday, April 5, 2010

French loaves

I found this in a Taste of Home Magazine. It could easily be made into mini-loaves.

2 T. active dry yeast
2 c. warm water
1 t. sugar
2 t. salt
4 1/2 -5 c. flour
1 t. cornmeal

In a lage bowl, dissolve the yeast in warm water. Add salt, sugar, and 2 c. flour. Beat until smooth. Stir in remaining fou to form a soft dough.

Turn onto a floursed surface and knead until smooth and elastic, about 6-8 min. ( i did this in my kitchen aid mixer) Place ina greased bowl. Cover and le rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly foured surface. Divide in half. Shape ino 12 in. loaves.

Place on a greased baking sheet. Cover and let rise until doubled. Sprinkle with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf.

Bake at 450 for 15-20 minutes or until golden brown.

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