Mini Low-Sodium French Loaves2012-10-09
- Yield : 8 loaves
- Servings : 8
- Prep Time : 1:45 h
- Cook Time : 15m
- Ready In : 2:0 h
Crusty on the outside, perfectly moist on the inside. These french loaves are great for sandwiches,fresh out of the oven with a little olive oil and fresh herbs, or with some no-salt added butter. A baking stone is used to give these delicious low sodium treat their crispy crust.
- 1 1/2 cup warm water (approximately 110°F)
- 5 teaspoons yeast (2 packages)
- 1 tablespoon honey
- 1 tablespoon olive oil
- 4 to 4 1/2 cups all-purpose flour
- 1/4 cup corn meal or extra flour
- 1 egg, beaten
Combine yeast, honey, and water. Let sit for 10 minutes to proof the yeast.
Pour olive oil into yeast mixture. Add flour in 1/2 cup increments until the dough reaches the proper consistency (stretchy, pasty, but no longer sticks to the side of the bowl). Knead dough until smooth, with a slight sheen (7-10 minutes).
Place dough in a bowl coated with olive oil. Turn dough to coat. Cover bowl with moist cloth and place in warm location. Allow dough to rise until doubled in size, approximately 40 minutes.
Punch down the dough and divide into 8 equal pieces. Flatten out each piece of dough in the palm of your hand and then roll into a loaf shape about 5 inches long. Pinch together the ends of each loaf and form a taper.
Place loaves on a cookie sheet coated with corn meal or flour. Cover loaves with a moist cloth and place in warm location. Allow loaves to rise until doubles in size, approximately 40 minutes. 15 minutes into the rise time, begin preheating the baking stone.
After the loaves have risen, make one long incision down the center of each loaf, or five smaller incisions perpendicular to the length of each loaf. The incisions should be about 1/4 inch thick.
After the baking stone has been preheating for 20 to 25 minutes, transfer the loaves to the baking stone. Reduce heat to 400°F.
Bake the bread for a total of 15 minutes. Approximately 6 minutes into the baking time, brush each loaf with beaten eggl. At the conclusion of the baking time, remove the bread from the oven and transfer to a cooling rack.
We recommend the baking stones from Old Stone Oven Company for making this bread. A good baking stone is a must for any low sodium gourmet. These stones are great for making tasty breads that are crusty on the outside and chewy and delicious on the inside.
We used our KitchenAid mixer with the dough hook attachment to knead the dough in this recipe. We love our KitchenAid mixer, it makes low-sodium living a snap!
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This information is per serving.
Total Fat2.3 g
Saturated Fat0.4 g