No-Knead French Bread
.
Yield
36 servingsPrep
150 minCook
25 minReady
175 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
warm, 105 - 115 degrees F |
|
| 2 ½ | teaspoons |
sugar
|
|
| 2 | packages |
yeast, active dry
|
|
| 1 | cup |
water
boiling |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
water
cold |
|
| 6 ½ | cups |
all-purpose flour
|
|
| 1 | each |
eggs
beaten |
|
| 2 | tablespoons |
milk
|
|
| 1 | x |
poppy seed
or sesame seeds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
warm, 105 - 115 degrees F |
|
| 13 | ml |
sugar
|
|
| 2 | packages |
yeast, active dry
|
|
| 237 | ml |
water
boiling |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
water
cold |
|
| 1.5 | l |
all-purpose flour
|
|
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
milk
|
|
| 1 | x |
poppy seed
or sesame seeds |
*
|
Directions
Combine warm water, 2½ 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 2½ 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 ¼ 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℉ (200℃) for 20 to 25 minutes or until loaves sound hollow when tapped.
Make 3 loaves bread.
