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| Home -> [Bakery, Breads, French, Pastry, Western European] -> [French bread (the copper kettle) Recipe] |
French bread (the copper kettle)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Bakery, Breads, French, Pastry, Western European |
Rating: |
0 |
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Ingredients:
| 1
| cup | Milk | | 1
| tbsp | Butter | | 1
| tbsp | Sugar | | 2
| tsp | Salt | | 1
| cup | Hot water | | 1
| pack | Yeast dissolved in 1 cup | | | -warm water | | 5
| | To 6 cups white flour | | | Cornmeal | | 1
| | Egg white |
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Procedures:
| 1 | Scald milk and add butter, sugar, salt and hot water and allow to cool. | | 2 | Add yeast dissolved in water. | | 3 | Add white flour to make a soft dough. | | 4 | Knead on floured board until bubbles appear. | | 5 | Place in greased bowl and let rise until double. | | 6 | Punch down and knead for 5 minutes and let rise again. | | 7 | Punch down, divide dough in half, knead and shape into two long loaves. | | 8 | Sprinkle cookie sheet with cornmeal and place loaves on it. | | 9 | Let rise to almost double and bake at 375°F for about 30 minutes. | | 10 | After taking from the oven, brush well with stiffly beaten egg white. | | 11 | Continue baking another 10 minutes or until golden brown. | | 12 | the copper kettle - aspen, co. |
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