THE STAFFORD COUNTY FLOUR MILLS -Hudson, Kansas-
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  • Home
  • OUR STORY
    • About our Flour
    • History
    • Frequently Asked Questions
    • Sustainability
    • Hudson Cream Bakefest
    • Meet the Farmers
  • PRODUCTS
    • Flours & Mixes
    • Merchandise
    • Food Service Flour
    • Customer Portal
  • Recipes
    • Yeast Bread Recipes
    • Specialty Breads
    • Quick Bread Recipes
    • Cake Recipes
    • Cookie Recipes
    • Pie Recipes
    • Bread Machine Recipes
    • Main Dish/Side Recipes
    • Breakfast Recipes
    • Craft Recipes
    • Other Dessert Recipes
  • Contact
  • SHOP
    • Order Online
    • Order By Mail

French bread

Ingredients:
  • 5 1/2 - 6 cups Hudson Cream Short Patent Flour, divided
  • 2 packages active dry yeast
  • 1 1/2 teaspoons salt
  • 2 cups warm water (120-130°F)
  • 1 beaten egg white
  • 1 tablespoon water
  • Sesame seed or poppy seed (optional)
Picture
Directions:
  • In mixing bowl combine 2 cups flour, the yeast, and salt. Add warm water.
  • Beat on low speed for 30 seconds. Stir in enough remaining flour to make a soft dough.
  • Turn dough out onto lightly floured surface. Knead dough.
  • Shape into ball and place in greased bowl. Cover and let rise for 1 hour or until doubled.
  • Punch down dough. Divide in half, cover, and let rest 10 minutes.
  • Roll each half into 15 x 10 inch rectangle; roll up starting with broad side. Pinch edge to seal.
  • Place on greased baking sheet.
  • Combine egg white and water. Brush over loaves.
  • Sesame seed or poppy seed can be sprinkled over top of loaves (optional)
  • Cover, let rise 35-45 minutes. With sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across tops of loaves.
Cook Time & Temperature: 
  • Bake in 375°F oven for 20 minutes.
  • Brush again with egg white glaze and continue to bake 15-20 minutes more. 
The Stafford County Flour Mills
​
108 Church Street
Hudson, Kansas 67545
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