Pain Francais Recipe - Cooking Index
Pain Francais Recipe - Cooking Index
| 1 oz | 28g | Yeast |
| 1 1/2 oz | 42g | Salt - (abt 2 tbsps) |
| 1 1/2 oz | 42g | Sugar - (abt 2 tbsps) |
| 2 | Water - (abt 4 cups) | |
| Flour sufficient to make a smooth dough - - (abt 8 to 10 cups) | ||
| Eggwash | ||
| 1 | Egg - mixed with | |
| 1 teaspoon | 5ml | Water |
Dissolve the yeast, salt and sugar into the water and mix the flour sufficient to make a nice smooth dough of medium degree, not too stiff or too soft. Work until it no longer adheres to the hand or bowl, cover with a cloth and let rise until it has doubled in size. When it begins to sink, work it well again and set to rise again. When well risen divide the dough into equal pieces, and roll into round balls or long loaves of about two inches in thickness. Lay the loaves on a board previously sprinkled with flour and at a sufficient distance apart so as not to touch one another, and set to rise again. Let them rise till double in size.
Brush the loaves with an egg wash. Make diagonal cuts half way across on each loaf. Bake until lightly golden, about 8 to 10 minutes. Slice or tear the bread off and serve it with a spoonful of butter.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2270 broadcast 02-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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