- Details
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Parent Category: Recipes
Crusty French Pistou Bread
3 1/2 cups bread flour -- (3 1/2 to 4 1/2)
2 envelopes rapid-rise yeast
1 tablespoon sugar
1 teaspoon salt -- (1 to 2)
1/3 cup Olive Oil
1/2 cup minced fresh parsley
1 cup chopped fresh basil
4 garlic cloves -- minced
1 cup grated Parmesan cheese (use cheddar)
1 1/3 cups hot water 120 degrees to 130 degrees
1 tablespoon cornmeal
1 large egg
1 tablespoon water
Combine 3 1/2 cups flour and next 3 ingredients: add oil and next 4
ing., and beat at low speed with a heavy-duty electric mixer until
blended. ADD hot water; beat at medium speed until blended. Turn dough
out onto a lightly floured surface. and knead until smooth and elastic
(5 - 10 Minutes), adding remaining flour as needed. Place dough in a
well-greased bowl, turning to grease top. Let rise 1 hour o until
doubled Punch down, knead 4 or 5 times. divide in half. Shape each
into a round loaf and place on a lightly greased baking sheet
sprinkled with cornmeal.Cover and rise 45 minutes or until doubled.
Make 1/2 inch deep slashes in top of each. Brush with combined egg and
tbls of water.Put pan of boiling water on lower rack. Place loaves on
middle rack Bake 400 degrees for 25 to 30 minutes or until loaves
sound hollow when tapped on bottom. Remove from pans and cool on wire
racks.
