Lorrie's French Bread
Knead the dough for several minutes, until it becomes smooth and elastic.
Form the dough into loaves or rolls:
For rolls, form into balls, then pull the outer edges down and push it into the center on the bottom side of the roll, to obtain a smooth and evenly round top. Elongate into oblong shapes if you prefer. You can either bake them smooth-topped, lightly slash the top to produce a "split" in the crust, or use a pair of scissors to snip the tops crossways to form four points.
Let rise until doubled in size while pre-heating oven to 400 degrees.
A traditional recipe based on the long-standing French methods of bread baking. Great for loaves, baguettes, or rolls, this recipe can be multiplied up to four times and each loaf still comes out perfectly. Enjoy!
2 regular loaves, OR 3 long baguettes, OR 24 rolls
April 19, 2011