Homemade Oatmill French Bread

Warm, soft, crusty, and delicious... What more could you want in a homemade french bread?

Making homemade bread is an art. It requires time, effort, and a great deal of patience, which is why many people find comfort in being able to buy fresh bread from their local bakery without all the added fuss. Why then, would I go to such trouble to produce a homemade loaf?

One word... kneading.

My hands will forever be in love with the action of kneading bread dough on the kitchen counter. It's like massaging one's own bosom in an effort to shape it into the softest, most perfect sphere. With a proper amount of flour and the correct technique, anyone can develop the skill for kneading. Take some time out this weekend to practice. How about starting with this deliciously intricate recipe?

Enjoy your weekend!

Sweet dreams!

I'll be back with a new post on Monday! 

Oatmill French Bread 

Recipe adapted from Tasty Kitchen Member, theambitioushousewife

 1 ¼ cups warm water
1 tbsp. sugar
1 ½ tsp. salt
1 tbsp. vegetable oil
3 cups oatmill flour (substitute with any flour of your choice)
1 tbsp. yeast

1 egg, lightly beaten

In a large bowl, combine the warm water, sugar, oil, and yeast. Allow the yeast to start working while you measure out 1 ½ cups of flour. Add the flour to the yeast and beat vigorously for 2-3 minutes. 
Stir in the remaining 1 ½ cups of flour and leave the dough to rest for 10 minutes. Then beat down the dough with a wooden spoon to release some of the air bubbles. 

Let it sit for ten more minutes and then beat down again. Repeat this process until you have beaten down the dough 5 times. This part of the recipe is not very forgiving. A few minutes here and there won’t mess it up but don’t leave your dough for longer than 15 minutes or it will change the final product.
Turn the dough onto a floured surface and knead just enough to coat the dough in flour, making it easy to handle and uniform in shape. 

Form the dough into a loaf. Lightly spray a cooking sheet with non-stick spray and, if desired, dust with cornmeal. 
Place the loaf on the pan and let rise for 30 minutes (do NOT let it overrise). 
With a very sharp knife make 3-5 slashes on the top of the loaf and brush the top and sides with the beaten egg. 
Put in a preheated 375 degree oven immediately and cook for at least 30 minutes or until golden. Test with a knife to ensure the inside is cooked. The middle with be quite dense.

Remove from the pan immediately and cool on a rack.