3 cups (330 g) plain white flour
1/3 cup (50 g) cornflour
1 tsp salt
15 g fresh yeast or 2 tsp dried yeast
250 ml warm water
flour
beaten egg for glazing
1/3 cup (50 g) cornflour
1 tsp salt
15 g fresh yeast or 2 tsp dried yeast
250 ml warm water
flour
beaten egg for glazing
method
1. Sift the flours and salt into a large bowl.
2. Blend the fresh yeast into the warm water or reconstitute the dried yeast.
3. Stir the yeast liquid into the flours and mix to a firm dough.
4. Turn the dough on to a floured surface and knead for about 4 minutes or until it is smooth and no longer sticky.
5. Place the dough in a large, lightly oiled polythene bag and leave in a warm place for about 1 hour or until it has doubled in size.
6. Cut it into 2 equal portions.
7. On a floured surface, roll out 1 piece to an oval 40cm in length.
8. Roll it up like a Swiss roll and place on a, well-floured baking sheet.
9. With a sharp knife, slash the top surface at intervals.
10. Brush the surface with beaten egg.
11. Repeat with the other piece of dough.
12. Leave both, uncovered, in a warm place for about 30 minutes or until doubled in size.
13. Meanwhile, place a pan of hot water in the bottom of the oven and heat the oven to hot, 220°C, Gas 7.
14. This is to provide steam to make the French bread expand fully before using dry heat to form the typical crisp crust.
15. Bake the loaves for 15 minutes, remove the pan of water, and continue baking until they are very crisp and well browned.
2. Blend the fresh yeast into the warm water or reconstitute the dried yeast.
3. Stir the yeast liquid into the flours and mix to a firm dough.
4. Turn the dough on to a floured surface and knead for about 4 minutes or until it is smooth and no longer sticky.
5. Place the dough in a large, lightly oiled polythene bag and leave in a warm place for about 1 hour or until it has doubled in size.
6. Cut it into 2 equal portions.
7. On a floured surface, roll out 1 piece to an oval 40cm in length.
8. Roll it up like a Swiss roll and place on a, well-floured baking sheet.
9. With a sharp knife, slash the top surface at intervals.
10. Brush the surface with beaten egg.
11. Repeat with the other piece of dough.
12. Leave both, uncovered, in a warm place for about 30 minutes or until doubled in size.
13. Meanwhile, place a pan of hot water in the bottom of the oven and heat the oven to hot, 220°C, Gas 7.
14. This is to provide steam to make the French bread expand fully before using dry heat to form the typical crisp crust.
15. Bake the loaves for 15 minutes, remove the pan of water, and continue baking until they are very crisp and well browned.
serving amount
makes 2 french sticks
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