french bread/rolls
This very simple and versatile bread dough makes delicious homemade bread every time. This recipe also doubles easily.
Makes one
11⁄4 teaspoons active dry yeast
1cup warm water (110°F) pinch granulated sugar
1pound unbleached,
1large egg
1tablespoons water cooking spray
Proof yeast in warm water and sugar and leave to foam, about 5 minutes.
Place flour and salt in the work bowl of a food processor fitted with a dough blade. Process for 5 seconds.
With the machine running, pour the water and yeast mix- ture through the feed tube. If the dough still seems dry, add 1⁄4 cup of water at a time, watching the dough after each addition. The dough is of adequate consistency once a ball forms. Keep machine running for about 2 minutes to knead the dough. Turn the dough out into a plastic, sealable bag and either leave in a warm place to rise or refrigerate to use the next day. If leaving out to rise, allow an hour for dough to rise, punch down and allow to rise again for another hour before baking. If using directly from the refrigerator, allow to come to room temperature, punch down and allow to rise for another
To bake:
Preheat oven to 400°F on convection bake. In a small bowl whisk together egg and water.
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