Fallen Souffle

My sister came in town this weekend to learn to cook. She has taken an interest in cooking this summer which is exciting for my Mom and I because that’s one more person that can help with Thanksgiving dinner! She is a vegetarian so I was trying to find easy recipes for her that she can whip up in between classes that also fit her new lifestyle. She mentioned wanting to learn to bake bread so I gave her a crash course while she was here. I wanted to show her something easy that would demonstrate the basics as well as something that she could use regularly. So I honed in on a french bread recipe. I wouldn’t call this a baguette because I tend to think that has a crisper crust, this is more along the lines of the softer crust you get at the grocery store, but better tasting!

I think this is a great bread to start with because it requires very little ingredients and doesn’t take all day. Just resist the urge to eat the whole thing when it comes out of the oven!

French Bread
1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

1. Dissolve yeast in warm water and then stir in sugar. Allow yeast to bloom for about 5 minutes until creamy. In a large bowl, add 2 cups of flour and yeast mixture and stir. Add salt and stir. Turn out dough onto a floured surface and knead in remaining 1/2 cup flour until dough is not longer sticky.

2. Place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. (I tend to cover the bowl with a towel damped with hot water. I also set it either in the laundry room with the dryer on or near a window so it stays warm enough)Dough is ready if indentation remains when touched.

3. Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

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