Jennifer asked about french bread or baguettes. This recipe, often made by
my mother, is excellent, however I think some of the great crust of true
french bread is achieved by their ovens. Another recipe I often use says to
put a pan of steaming hot water in the bottom of the oven as the bread bakes.
Either way, fresh bread is delicious.
As far as freezing the dough, I don't see why you couldn't, just let it come
to room temp and do the final rising prior to baking.
* Exported from MasterCook *
French Bread Rolls
Serving Size : 24 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups warm water
2 envelopes active dry yeast
1 tablespoon salt
7 cups all-purpose flour, unbleached, (or use 3 c. w.w. and
4 c. white)
2 tablespoons white cornmeal
Put water in large bowl. Sprinkle in yeast, stir until dissolved.
Add salt and butter. Gradually stir in flour to make a sticky dough. Knead
the dough in the bowl, until elastic.
Place dough in greased bowl, turning dough to grease all surfaces; cover; let
rise for about 1 hour, or until doubled in bulk.
Grease baking sheet and sprinkle with corn meal. Do not use dark surface
sheets.
Punch dough down. Turn out onto lightly floured board. Divide in half.
Roll into a long roll about 1.5 to 2 inches in diameter, and cut into twelve
sections (or leave whole for loaf-style).
Place rolls on baking sheet. Let rise, uncovered until doubled in bulk.
Preheat oven to 450.
Bake about 15 - 20 minutes.