Art S French Bread Not Bread Machine Recipe

Ingredients for Art S French Bread Not Bread Machine

• Yogurt
• Hot Water
• Yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• Gluten Flour
• Unsalted Butter
• White Cornmeal
• Egg White

How to Make Art S French Bread Not Bread Machine

1. In a large bowl, combine 1 cup warm water (105-115°F), 2 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.
2. Add 2 tablespoons olive oil, 1 teaspoon salt, and 1 cup low-fat plain yogurt to the yeast mixture.
3. Gradually add 3 ½ - 4 cups all-purpose flour, mixing until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add more flour as needed to prevent sticking.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and divide it in half. Shape each half into a baguette shape.
7. Place the shaped loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
8. Preheat oven to 400°F (200°C).
9. Before baking, brush the loaves with a little water or milk for a crispier crust.
10. Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
11. Let the bread cool completely on a wire rack before slicing and serving.