Gold Medal Classic French Bread Recipes

GOLD MEDAL™ CLASSIC WHITE BREAD

Steps:

• In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
• Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
• Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

GOLD MEDAL® CLASSIC FRENCH BREAD

Steps:

• In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle (dough will be soft).
• On lightly floured surface, knead dough about 5 minutes or until smooth and elastic. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 1 hour 30 minutes to 2 hours or until dough has doubled in size. (Rising time is longer than times for traditional breads, which gives the typical French bread texture.) Dough is ready if indentation remains when touched.
• Grease large cookie sheet with shortening or spray with cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half into 15 x 8-inch rectangle. Roll dough up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough into roll to seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet.
• Cut 1/4-inch-deep slashes across tops of loaves at 2-inch intervals with sharp knife. Brush loaves with cold water. Let rise uncovered in warm place about 1 hour or until dough has doubled in size.
• Heat oven to 375°F. In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves. Sprinkle with poppy or sesame seed. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.

FRENCH BREAD

Steps:

• In large bowl, mix all-purpose flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently, until batter is very smooth. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.
• Stir in salt and enough bread flour, 1/2 cup at a time, until a soft dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour to 1 hour 15 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease uninsulated cookie sheet with shortening or spray with cooking spray. Place dough on lightly floured surface, forming it into an oval-shaped mound. Sprinkle top of dough with flour. Press straight down with a straight-edged knife lengthwise on dough to divide it into 2 equal parts (the parts will be elongated in shape). Gently shape each part into a narrow loaf, about 16 inches long, stretching the top of the loaf slightly to make it smooth. Place loaves, smooth sides up, about 4 inches apart on cookie sheet.
• Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in the refrigerator.) Refrigerate at least 4 hours but no longer than 24 hours. (This step can be omitted, but refrigerating develops the flavor and texture of the bread. If omitted, continue with next step.)
• Uncover loaves and spray with cool water; let loaves rise in warm place about 1 hour or until refrigerated loaves have come to room temperature.
• Place 8-inch or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 475° F.
• Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray loaves with cool water. Place loaves in oven and spray again.
• Reduce oven temperature to 450° F. Bake 18 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack; cool.

GOLD MEDAL CLASSIC WHITE BREAD

Steps:

• (Note: I proof my yeast by mixing 1 cup of the water [tepid only, ~ 80 degrees F], the sugar or honey, and the yeast in a bowl & setting aside to proof while getting the flour, etc., measured out.).
• In a large bowl, stir 3 1/2 C flour, salt, and butter until well mixed. Add warm water (and proofed yeast). Beat on low speed 1 minute, scraping bowl frequently. (may switch to dough hook about this time, OR just use the dough hook from the beginning.) Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 C at a time, to make dough easy to handle.
• Knead 10 minutes with dough hook on mixer or by turning out on lightly floured surface & kneading by hand. Dough should be smooth & springy. Grease a large bowl, place dough in & turn so all sides are greased. Cover, loosely, with a damp towel and let rise in warm place until doubled in size.
• Grease bottoms & sides of two loaf pans.
• When dough has doubled in size, gently push fist in to deflate. Divide dough in half. On a lightly floured surface, flatten each half, with hands or rolling pin, into a 9 x 18 inch rectangle. Roll dough tightly, beginning at 9 inch side. Pinch edge of roll to seal, and then ends to seal. Cover loosely and let rise in a warm place 35 - 50 minutes, or until dough has doubled in size.
• Place oven racks in low position so tops of pans will be in the center of the oven. Heat oven to 425 degrees F.
• Bake 25 - 30 minutes. (Bread is done at 200* F. I check with a probe thermometer).
• Remove from pans to wire rack & brush tops with the last 2 T of butter.
• Cool before slicing.