Recipe: French Loaf

French Loaf

Ingredients:
  • 350g High Protein flour
  • 1 tbsp instant dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 250ml water
  • 25g butter or corn oil
  • 5 tsp milk powder
For glaze (combine these 2 ingredients):
  • 1 egg white — lightly beaten
  • 1 tbsp water
Method:

SIFT flour and milk powder into a mixing bowl. Add yeast and sugar and blend for a minute on low speed.
Stir in water and salt and continue to mix for 1 minute on low speed, using a dough hook. Blend in butter or corn oil and mix on medium speed for 7 to 8 minutes. Knead until dough turns smooth and elastic. Remove dough to a lightly oiled basin and prove covered for 1/2 to 1 hour or until the dough is risen.

Punch down the dough and knead by hand for 1 minute. Scale the dough into 3 equal portions of 160g each. Rest the balls of dough for 5 minutes. Flatten or roll each piece of dough into a 22cm x 20cm rectangle. Then roll up firmly into a long sausage shape (about 24cm long). Taper the ends and place the roll, seam-side down, diagonally on a greased and floured tray. Cover with plastic wrap and leave aside in a warm place to prove for 1 to 1 1/2 hours or until dough is risen.

Preheat oven at 220 °C. Slash loaves diagonally with a sharp blade at regular intervals, then brush loaf with glaze. Bake in preheated oven for 15 minutes. Lower the temperature to 190 °C. Remove loaf and brush with glaze again and continue to bake for 15 to 20 minutes or until crisp and brown.

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