Servings: 16
Yield: 2 Loaves
Cuisine: French
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup instant nonfat dry milk powder
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
1 1/3 cups water
1/2 cup plain yogurt
3 tablespoons vegetable oil
Cornmeal
1 egg white beaten with 1 tablespoon water
1. In large bowl, combine 1 1/2 cups flour, dry milk, undissolved yeast and salt. Heat water, yogurt and 2 tablespoons oil until very warm (120 to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough in half. Roll each to 15 × 10-inch oval. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.* Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Brush dough with remaining oil. Cover with plastic wrap, leaving room for dough to rise. Refrigerate 2 to 24 hours.
3. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make four or five diagonal slashes (1/4-inch deep) on top of each loaf. Brush with egg white mixture.
4. Bake at 400ºF for 25 to 35 minutes or until done. Remove from baking sheet; cool on wire rack.
To Make Round Loaves:
Divide dough in half. Shape each into 5-inch ball. Place on large greased baking sheet sprinkled with cornmeal. Cover and refrigerate as directed. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make four slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture and bake as directed.
Yield: 2 Loaves
Cuisine: French
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/3 cup instant nonfat dry milk powder
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
1 1/3 cups water
1/2 cup plain yogurt
3 tablespoons vegetable oil
Cornmeal
1 egg white beaten with 1 tablespoon water
1. In large bowl, combine 1 1/2 cups flour, dry milk, undissolved yeast and salt. Heat water, yogurt and 2 tablespoons oil until very warm (120 to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough in half. Roll each to 15 × 10-inch oval. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.* Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Brush dough with remaining oil. Cover with plastic wrap, leaving room for dough to rise. Refrigerate 2 to 24 hours.
3. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make four or five diagonal slashes (1/4-inch deep) on top of each loaf. Brush with egg white mixture.
4. Bake at 400ºF for 25 to 35 minutes or until done. Remove from baking sheet; cool on wire rack.
To Make Round Loaves:
Divide dough in half. Shape each into 5-inch ball. Place on large greased baking sheet sprinkled with cornmeal. Cover and refrigerate as directed. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make four slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture and bake as directed.
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