Gold Medal High Gluten Repackaged Unbleached Bread Flour, 5 Lb

High Gluten flour for thin crust pizza, bagels, rolls, French bread.

Ingredients: Wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid.

Recipe:

Crusty French Bread

1 pkg. (1/4 oz) active dry yeast

1c warm water (110° -115°)

2 Tbls. Sugar

2 Tbls. Vegetable oil

½ tsp salt

3-3¼ Gold Medal High Gluten Bread Flour

Cornmeal

1 egg white

1 tsp. cold water

In a mixing bowl, dissolve yeast in warm water. Add the sugar oil and salt. Beat until blended. Stir in enough flour to form a stiff dough. Turn onto a floured surface: knead until smooth and elastic, abt. 6-8 mins. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, abt. 1 hr. Punch dough down: return to bowl. Cover and let rise for 30 mins. Punch dough down again and turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2 ½ wide with tapered ends. Sprinkle a greased baking sheet with cornmeal, place loaf on baking sheet. Cover and let rise until doubled, abt. 25 mins. Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake @ 375° 25-30 mins. or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf