This French Bread recipe makes two 16 inch French Loaf. As with all Galganov recipes, no special tools are required. We assume, however, if you have special tools such as a dough hook, that you know how to adapt for it. Read the recipe through in advance of begining. Get a bit of an understanding about time you need and how to set yourself up to do it most easily.

There is no substitute for fresh French Breads. This same recipe can be divided to make wonderful French Rolls, one loaf and several French rolls, or divide and use it any way you wish. Remember to let your breads cool a bit before serving. Truly fresh bread does not cut well. It must cool to be enjoyed. The structure of the bread sets a little and it does not, once cooled, collapse under your hand.
The French Bread or Roll, when cooled, has soft, slightly chewy cells under a beautiful, (optionally salty) crusty exterior.
Some will insist that a good French Bread must contain milk. If you are of this mind use a neutral tasting fat.

A special note about flour: North American flours are of the "hard wheat" variety. This makes them more suitable to yeast risen doughs. If you are in Europe (and even more so in Asia) use "bread flour" if you can get it. What ever you use, if it is not Canadian or American you will have to use more flour and, perhaps, beat it (after the initial addition of flour) a little more to stimulate the gluten. As a guideline - add flour until the dough no longer sticks to your hands.

Now go make some French Bread!

To make this French Bread recipe you will need:
* a large mixing bowl
* a measuring cup
* a wooden spoon (a whisk would be a nice extra)
* a rolling pin (or substitute with a glass soft drink or wine bottle)
* measuring spoons
* a knife (to divide the dough - you can just tear it if you prefer)
* a large, greased baking sheet
* A fork to beat the egg if you haven't got a whisk
* a brush (fingers if you haven't got one) to spread the beaten egg

The required ingredients for this French Bread recipe are:
* 1 C of boiling water
* 3/4 C cool water
* 1/4 C of warm water (85 - 115 f)
* 1 Pkg (1 scant tablespoon) of active dry yeast
* 1 tbs fat - can be margarine, shortning, etc.
* 2 tsp salt
* 1 tbs sugar
* 2 C all purpose flour
* approximately 2 ½ to 4 C all purpose flour.
* 1 egg white (mixed with 1 tbs water) - beaten
*A small amount of fat (we like vegatable oil) to coat the dough before rising

Method:

Step 1) 3 minutes
* In a small bowl
  - Put 1/4 C warm water.
  - Sprinkle yeast over surface - wetting each pellet.
* Let sit until needed in step 3

Step 2) 12 minutes
In a large mixing bowl put:
  (2 teaspoons) salt
  (1 tablespoon) sugar &
  (1 tablespoon) fat
* Pour (1 cup) boiling water over it. Use the wisk (or wooden spoon) to dissolve the contents of the bowl.
* Add 3/4 cup cool water to cool the mixture to luke warm.

Step 3) 25 minutes (plus rising - 80 minutes)
* Thoroughly mix the small bowl of water and yeast.
* Add water yeast mix to the large bowl of blended, luke-warm ingredients.
* Mix completely (using a whisk if available).
* Add 2 Cups flour to the mixture.
* Beat in thoroughly so the batter flows smoothly (the wooden spoon works well but a whisk is a the ideal tool).
* Add 1 Cup flour and beat in (with the wooden spoon) until smooth.
* Add 1 Cup of flour - 1/2 Cup at a time beating until absorbed.
* Turn dough onto a floured work surface adding flour 1/4 cup at a time adding only enough so the flour stops sticking to your hands (1/4 cup to 1 1/4 cup depending upon the kind/quality of flour, elevation, humidity in the air and other factors).
* Knead until the dough is a smooth and silky mass and is feels alive (is responsive) under the hands (7 to 10 minutes).
* rub vegetable oil (or the fat of your choice) onto the surface of the dough. Return the dough to the mixing bowl and cover with a plastic or wax paper sheet or with a pot lid. Place in a warm, draft free place to rise until double in bulk (approx 80 minutes).

Step 4) Forming 25 minutes (plus rising - 50 minutes) * When doubled in bulk, turn dough out onto lightly floured surface. * Press bubbles out of dough (punch down dough) and divide into 2 even parts (place one part aside). * Roll out one piece to a rectangle - approximately 16" x 10" (41 cm x 25 cm). * Roll up dough (tightly without squeezing) along length (so you have a 16" long loaf). Pinch seam and ends and lay on greased baking sheet - seam down. *Repeat with second half of dough. *Cover loaves, loosely, with a sheet of waxed paper and place in a warm, draft free spot to rise (approx 50 mins.).

Step 5) Decorating 7 minutes (plus baking time - 40+/- minutes) * Place a shallow pan of water on the lower rack of the oven and * Preheat oven to 425 F. * Slash the two loaves across the top (3 slashes looks nice). * Coat the loaves with the egg white beaten with a little water. (Optionally - then sprinkle loaves with coarse salt). * Put loaves (on baking sheet) in the middle of the oven for about 25 minutes.

* At 25 minutes remove the pan of water and lower the heat of the oven to 350, turn the loaves and bake for an additional 15 minutes or until done.

TIP: Check bread for doneness by turning it over and tapping on the bottom. A hollow sound means the bread is cooked inside.

Don't forget to turn your breads or rolls in the oven - to expose the loaves to different parts of the oven. This helps to insure even cooking since heat is never perfectly distributed throughout the chamber.

A word of "French Bread" encouragement: While the task seems daunting it really isn't so bad to do. Leave yourself time. Look on it as a fun thing to try - if it works you celebrate. If it doesn't you read the recipe again. This is how we do it in our kitchen without a dough hook (not to speak of a bread maker) and our ordinary oven that didn't even come with a timer. This, like all our other recipes, is a technology-free recipe. Practice makes perfect. It gets better and easier each time!

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