FRENCH BREAD

Method

• Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand for 5 minutes; stir. Set aside for use in Step 3.
• Place water, sugar, salt, and flour in mixer bowl.
• Using dough hook, mix at low speed 1 minute or until all flour mixture is incorporated into liquid; add yeast solution; mix at medium speed 5 minutes.
• Add shortening; continue mixing at medium speed for 5 minutes. The dough temperature should be between 78 F. and 82 F.
• FERMENT: Cover and set in warm place, 80 F. for 2-1/4 hours or until double in bulk.
• PUNCH: Fold sides into center and turn completely over. Let the dough rest for 15 minutes.
• MAKE-UP: Scale into 3-14-ounce 3-440-gram pieces; shape each piece into a smooth ball; let rest for 20 minutes.
• Form each piece into a rope, 1-1/4 inches in diameter and 16 inches long.
• Place 3 loaves on cornmeal dusted pan. Use 1/8 cup cornmeal per pan.
• PROOF: At 90 F. to 100 F. for 50 to 60 minutes or until double in bulk.
• Brush the top of each loaf with Cornstarch Wash, or Egg White Wash.
• Cut 6 diagonal slashes, 1/4-inch deep, on top of each loaf.
• BAKE: 30 minutes at 425 F. or until done.

Cornstarch wash

Method

• Combine cornstarch and water. Bring to a boil; cook until clear.
• Brush on bread and rolls before and immediately after baking.