Title: No-Knead French Bread
Categories: Breads
Yield: 30 servings
1/2 c Warm water (105-115 degrees)
2 1/2 ts Sugar
2 pk Dry yeast
1 c Boiling water
2 tb Sugar
2 tb Butter or margarine
2 ts Salt
1 c Cold water
6 1/2 All-purpose flour; 6 1/2 to
-7
1 Egg; beaten
2 tb Milk
Poppy seeds or sesame seeds
Recipe by: Southern Living
Preparation Time: 0:30
Combine warm water, 2-1/2 teaspoons sugar, and yeast in a
small bowl; let stand 5 minutes. Combine boiling water, 2
tablespoons sugar, butter, and salt in a large mixing bowl.
Stir until butter melts. Add cold water; cool to lukewarm
(105 degrees to 115 degrees). Stir yeast mixture into water
mixture. Add 2-1/2 cups flour. Beat at medium speed of an
electric mixer until blended. Gradually stir in enough
remaining flour to make a soft dough. Let dough stand in
mixing bowl 10 minutes. Stir gently for a few seconds;
cover. Repeat gentle stirring every 10 minutes for the
next 40 minutes.
Turn dough out onto a lightly floured surface; divide into
3 equal portions. Roll each portion into a 13- x 8-inch
rectangle on a lightly floured surface. Roll up jellyroll
fashion, starting with long side; pinch ends and seam to
seal. Place each loaf, seam side down, on a separate
greased baking sheet. Cover and let rise in a warm place
(85 degrees), free from drafts, about 40 minutes or until
doubled in bulk. Make diagonal slits about 1/4-inch deep
down the length of loaves using a sharp knife. Combine egg
and milk in a small bowl, beating until blended. Brush
gently over loaves after rising. Sprinkle each loaf with
poppy seeds. Bake at 400 degrees for 20 to 25 minutes or
until loaves sound hollow when tapped. (This bread freezes
well.) Yield: 3 loaves.
