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FRENCH BREAD/ROLLS
This very simple and versatile bread dough makes
delicious homemade bread every time. This recipe also
doubles easily.
Makes one 1
1
⁄2-pound loaf, 2 small 8-inch baguettes,
or twelve 2-ounce rolls
1
1
⁄4 teaspoons active dry yeast
1 cup warm water (110°F)
pinch granulated sugar
1 pound unbleached, all-purpose flour
1
⁄2 teaspoon kosher salt
1 large egg
1 tablespoons water
cooking spray
Proof yeast in warm water and sugar and leave to foam,
about 5 minutes.
Place flour and salt in the work bowl of a food processor
fitted with a dough blade. Process for 5 seconds.
With the machine running, pour the water and yeast mix-
ture through the feed tube. If the dough still seems dry,
add
1
⁄4 cup of water at a time, watching the dough after
each addition. The dough is of adequate consistency once
a ball forms. Keep machine running for about 2 minutes
to knead the dough. Turn the dough out into a plastic,
sealable bag and either leave in a warm place to rise or
refrigerate to use the next day. If leaving out to rise, allow
an hour for dough to rise, punch down and allow to rise
again for another hour before baking. If using directly from
the refrigerator, allow to come to room temperature, punch
down and allow to rise for another half-hour.
To bake:
Preheat oven to 400°F on convection bake.
In a small bowl whisk together egg and water.