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bread flour instant yeast granulated sugar warmed milk salt melted butter egg
Gently heat milk to 110℉ in the microwave or on the stovetop.
Combine flour, yeast, sugar, and milk in the bowl of a stand mixer, fitted with the dough hook, and mix until combined. Then add the salt and melted butter and mix until the dough pulls away from the bowl.
Knead the bread for 5 minutes. Then, stretch a piece of the dough between your fingers. If you can make it very thin where you can see through the dough without tearing, the gluten has developed. Otherwise, continue to knead.
Remove the dough from the mixer and shape into a ball. Place in an oiled bowl, turn to coat all sides, then cover and let rise in a warm place for 25 to 30 minutes. The dough should be almost doubled.
05
Preheat the oven to 375℉. Cut 8 pieces of bakers twine into 20-inch pieces. Arrange pieces of twine on a parchment lined baking sheet in a criss-cross pattern. Repeat with the second set of four.
Divide the dough in half. Pull the edges of each dough to the center to form two smooth balls and place in the center of the crisscrossed twines on the baking sheets. Brush egg wash over each dough ball for even browning.
07
Grasping opposite ends of the baker's twine, draw them together and tie them loosely around the dough, giving it bread room to expand during baking. Cut the excess string before moving on to the next set of strings and repeat.
Using a dough scoring knife (or razor blade), cut slashes into the sectioned dough in a pattern. This looks pretty and lets the bread expand without tearing while baking.
09
Bake the loaves until golden brown. When cool enough to handle, cut and gently remove the twine and brush lightly with melted butter for additional shine. For a stem, you can use cinnamon sticks or candy apple sticks.
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