1½
teaspoons kosher salt
1½
tablespoons olive oil
egg wash (1 large egg and 1 tablespoon cold water, whisked
together)
1. In a measuring cup, dissolve the yeast and sugar in the warm water.
Let stand 5 minutes, or until mixture is foamy.
2. Put the flour, wheat bran and salt in the work bowl of a food
processor fitted with the dough or metal chopping blade and process
for 10 seconds. Add the oil. With the machine running, slowly add the
yeast mixture through the feed tube and process until a dough ball
forms. Continue processing 1 minute to knead the dough. Shape the
dough into a ball and put in a large bowl that has been lightly floured.
Cover the bowl tightly with plastic wrap and let the dough rise for 1
hour, until doubled in size.
3. Punch down the dough, reshape into a ball and cover the bowl again
with a clean piece of plastic wrap. Let rise 1 hour.
4. Line the baking pan with a piece of parchment. Gently punch down
the dough and shape into a tight, large round. Put the round on the
pan and in the oven with the rack in the lower rack position. Set to
Steam at 100˚F for 25 minutes to proof.
5. Remove from oven; with a serrated knife cut an X into the top center
of the loaf, brush with the egg wash and return to the oven. Set to
Bread at 400˚F for 25–30 minutes to bake.
6. Bread should be nicely browned and have an internal temperature
between 200˚F and 207˚F. Remove bread from the oven and cool
completely on a wire rack before slicing.
Nutritional information per serving:
Calories 127 (15% from fat) • carb. 23g • pro. 4g
• fat 2g • sat. fat 0g • chol. 16mg • sod. 292mg
• calc. 3mg • fiber 1g
French Bread
Multiple rises and an overnight stay in the refrigerator
is what give this bread its complex flavor.
Active Time: 25 minutes Total Time: Overnight, plus 4 hours 10
minutes
Makes 2 small baguettes (about 16 servings)
1¼
teaspoons active dry yeast
pinch granulated sugar
1
cup warm water (105˚F–110˚F), divided
3
cups unbleached, all-purpose flour
1
teaspoon kosher salt
egg wash (1 large egg and 1 tablespoon water, whisked
together)
1. In a measuring cup, dissolve the yeast and sugar in ¾ cup of the
warm water. Reserve the remaining ¼ cup. Let the yeast mixture
stand 5 minutes, or until foamy.
2. Put the flour and salt into the work bowl of a food processor fitted
with the dough or metal chopping blade and process for 10 seconds.
3. With the machine running, slowly add the liquid with the yeast
through the feed tube and process until a dough ball forms. Add
reserved water 1 tablespoon at a time if dough is too dry. Continue
processing 1 minute to knead the dough. Shape the dough into a
ball and put in a large bowl. Cover the bowl tightly with plastic wrap
and let the dough rise for 1 hour, until doubled in size.
4. Punch down the dough, reshape into a ball and cover the bowl again
with a clean piece of plastic wrap. Let rise 1 hour.
5. Punch down the dough once more and cover again with a clean
piece of plastic wrap. Put the bowl in the refrigerator overnight.
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