French Loaves - handmade bread

French Loaves - handmade bread

Ingredients
Serves: 30
15g (1/2 oz) dried active baking yeast
100ml (4 fl oz) warm water (45 C)
450ml (16 fl oz) water
800g (1 3/4 lb) bread flour
1 tablespoon salt
1 tablespoon caster sugar
5 tablespoons vegetable oil
2 tablespoons polenta
1 egg white, beaten
1 tablespoon sesame seeds


Preparation method
Prep: 1 hour 30 mins | Cook: 35 mins
1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2.In a large bowl, combine the yeast mixture with 450ml water, 1/3 of the flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, a little at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3.Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4.Divide dough in half. Roll each half into a 23x30cm (9x12 in) rectangle and roll up swiss roll style, starting at long edge. Seal edges and place seam side down on a large baking tray that has been sprinkled with polenta.

5.Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 200 C / Gas mark 6.

6.Bake in preheated oven for 35 minutes, or until golden brown.

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