Home

French Sticks

ingredients

makes 2 french sticks
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

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.

What did you think?

20 people have helped to review this recipe. Thankyou!

Cornflour?
posted by myob @ 05:56PM, 6/30/08
Cornflour is not an appropriate ingredient for French Bread. In France it would be illegal to sell this bread as a baguette.
Lovely
posted by Danielle Bhatt @ 11:39AM, 2/21/11
This recipe is great.

I will be making this again, don't let the above comment put you off I nearly did but glad I didn't.
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved