New Orleans French Bread
photo by gailanng
- Ready In:
- 3hrs 5mins
- 2 1⁄4 teaspoons active dry yeast (1 pkg)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 cups warm water
- 5 - 5 1⁄2 cups flour
- 2 tablespoons butter, melted
- 2 tablespoons cornmeal
- In a large bowl, dissolve the yeast, salt and sugar in warm water.
- Gradually stir in flour, adding only until the mixture refuses to absorb more.
- On a floured board knead the dough for 3-4 minutes.
- Transfer the dough to a greased bowl and brush the top lightly with butter.
- Cover with a damp cloth.
- Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
- Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
- Punch down the dough.
- Transfer the dough to a floured board and divide it into thirds.
- Roll each portion into an 8 x 13 inch rectangle.
- Roll each rectangle up from the long side, seal and shape ends.
- Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
- Brush lightly with melted butter.
- Let rise in a warm place about 45 minutes.
- Place the bread on the middle rack in oven.
- Place a pan of hot water on bottom of oven.
- Bake at 450 degrees for 5 minutes.
- Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
- Note: Cooking time includes rising times.
My bread is on the second rising, however I am confused about your note that states the cooking time includes the rising time??? Did I miss something? Trying to find a recipe like my grandmother used to make, but just like everyone else I never got the recipe from her before she passed. Her French Bread made the best Po Boy's Thank you for the recipe. Your photo/bread looks DELISH!!!
The flavor of this bread was excellent! The only issue I had was in the description of how to roll the loaves. I was familiar with rolling filled breads the way described, but ultimately that made it come out more like a cinnamon roll inside, with layers. Difficult to make sandwiches with, but not impossible. I accidentally put all the melted butter on top on the first rise so perhaps that kept it from rising more on the second rise, and my loaves were a bit thin. Again, the flavor was still so good that it hardly mattered! I do recommend checking on it much sooner than the recommended bake time. We looked at about 6 minutes before they were expected to be done and they were already a bit too dark in some areas. Used them for Po-Boys. We'll try again, but shape them a different way next time.
see 4 more reviews
RECIPE SUBMITTED BY
Born in Macon Georgia. Met a wonderful British lady while playing spades one day..and the rest is history! Hope to get back to Georgia soon -- I miss being able to buy simple things like Crisco (or any kind for that matter!) shortening, Corn Meal, SNOW CRAB!!! I love "smoke cooking", that's not so easy over here either! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">