Leidenheimer French Bread Recipe Copycat

NEW ORLEANS FRENCH BREAD

Steps:

• Preheat oven to 450 degrees.
• Combine yeast, water and 1 teaspoon sugar in a large bowl, stirring until dissolved. Stir in remaining sugar, salt and 6 cups flour to form a stiff dough.
• Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free of drafts, 1 1/2 hours or until doubled in bulk. Turn dough out onto a lightly floured surface. Cover and let rest 15 minutes. Knead 3 to 4 times.
• Divide dough into 4 equal portions; roll each portion into a 13x7-inch rectangle. Roll up each rectangle, jelly-roll fashion, starting at a long end. Pinch seams and ends together to seal. Place loaves, seam side down, in 4 heavily greased baguette pans or on baking sheets.
• Cut 3 or 4 diagonal slashes, 3/4 inch deep, in top of each loaf. Cover and repeat rising procedure 1 hour or until doubled in bulk. Brush loaves with egg white. Bake 15 minutes, reduce heat to 350 degrees and bake 30 minutes or until loaves sound hollow when tapped. Remove bread from pans or baking sheets immediately; cool on wire racks.

LA METAIRIE'S FRENCH BREAD

Steps:

• Put 4 1/2 cups of flour in large mixing bowl and add salt.
• Put yeast in small bowl and add water. Stir to dissolve.
• Melt butter and set aside.
• To flour add milk and stir, kneading with hands to partly blend. Add yeast mixture and continue kneading. Add butter and stir to blend well.
• Gradually add 1 1/2 cups flour to make stiff but still kneadable dough, which should not be sticky. Shape into ball and place in clean bowl. Cover with clean towel and let stand at room temperature in fairly warm room until double in bulk, about 1 1/2 hours.
• Lightly flour surface of baking sheet.
• Using floured fingers, knead dough briefly. Divide dough into 3 portions of equal size. Knead and shape each into round ball. Arrange balls on baking sheet at least 2 inches apart.
• Using sharp knife or razor blade, cut a cross into top of each loaf. Cover with clean cloth and let stand at room temperature in fairly warm room until doubled in bulk, 30 to 40 minutes.
• Fifteen minutes before bread has risen, preheat oven to 375 degrees.
• Place loaves in oven and bake 35 minutes until browned and crusty on top. Let cool before slicing.

NEW ORLEANS FRENCH BREAD

Steps:

• In a large bowl, dissolve the yeast, salt and sugar in warm water.
• Gradually stir in flour, adding only until the mixture refuses to absorb more.
• On a floured board knead the dough for 3-4 minutes.
• Transfer the dough to a greased bowl and brush the top lightly with butter.
• Cover with a damp cloth.
• Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
• Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
• Punch down the dough.
• Transfer the dough to a floured board and divide it into thirds.
• Roll each portion into an 8 x 13 inch rectangle.
• Roll each rectangle up from the long side, seal and shape ends.
• Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
• Brush lightly with melted butter.
• Let rise in a warm place about 45 minutes.
• Place the bread on the middle rack in oven.
• Place a pan of hot water on bottom of oven.
• Bake at 450 degrees for 5 minutes.
• Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
• Note: Cooking time includes rising times.

CRUSTY FRENCH LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.