Ever since I started using the mixer to knead dough, bread making has become quite easy. I am always on the lookout for interesting bread recipes and noticed this in a cookbook. It is basically French bread in the miniature size suitable for a sub style sandwich and so on.Avoid adding too much flour since that will give you a dense bread. The dough should not be too stiff when you began the kneading process. It will become smooth and elastic as you knead and will also become stiff. You can shape these in the regular size loaf as well. Off to the recipe. Recipe from “Better home and garden bread book”.
- water - 3 cups + 1 tbsp
- salt - 2 tsp
- yeast - 4 tsp
- bread flour - 6 - 7 cups (Start with 6 cups)
- egg whites - 1 (mixed with 1 tbsp of water for brushing)
- corn meal - for dusting the baking sheet
Mix all ingredients for dough except egg white and corn meal. Knead (add flour as needed) until you have a dough that is soft and elastic. Place in an oiled bowl and allow to rise until doubled.
Grease and dust a baking sheet with corn meal.
Divide dough into 12 pieces. Cover and allow to rest for about 10 minutes.
Flatten or roll each into a rectangle about 6 x 5 inches roughly. Roll tightly in a jelly roll style along the long edge. Pinch the edges to seal. Place seam side down on the baking sheet. Make deep slashes on each and brush top and sides with egg white mixture.. Repeat for all pieces and allow to rise again.
When doubled, baked in a 375F preheated oven for about 15 minutes. Then brush with egg white and bake again for about 20 - 30 minutes until the tops are golden brown.
Start with the lesser amount of flour and add flour as needed.
1 year ago: Strawberry Banana Bread
2 years ago: Sesame Ladoo
3 years ago: Baked Penne with Vegetables
1. Mix all ingredients for dough except egg white and corn meal.2. Knead (add flour as needed) until you have a soft and elastic dough.3. Place in an oiled bowl and allow to rise.4. Dough has doubled in volume. It took about an hour.5. Divide dough into 12 pieces. Cover and allow to rest for about 10 minutes.6. Grease a baking sheet and sprinkle corn meal over it.7. Take each piece and flatten by hand or use a rolling pin into a rectangle roughly about 6 x 5 inches.8. Roll tightly along the long edge in a jelly roll style. Pinch the seam to seal.9. Place seam side down on the baking sheet. Make slashes over it and brush top and sides with egg mixture. Repeat for all pieces. Allow to rise.10. After about an hour. Bake in a 375F preheated oven for about 15 minutes. Then brush with egg white mixture. Bake again for about 20 - 30 min until tops are golden brown.11. Out of the oven.
Bread ready for breakfast or dinner.
Linking to Bake Fest #31 happening here.