(Too Good To Be True) French Bread
Yield: 1 large baguette or 2 smaller baguettes
- 14 oz Biscuit Mix
- 4.50 oz tapioca flour
- 1 Tbsp xanthan gum
- 1 ½ tsp salt
- 2 Tbsp sugar
- 3 Tbsp active dry yeast
- 12 oz water, 110°F
- 1 oz butter, melted
- 3 egg whites, slightly beaten
- 1 tsp white wine vinegar
- Egg wash = 3 Yolks + 1.50 Tbsp heavy cream (or water)*
Preheat oven to 375°F. Fill 8-inch cake pan halfway full with water, set aside. Coat French Bread pan with cooking spray.
- In the bowl of a stand mixer fitted with paddle attachment, mix on low Biscuit Mix, tapioca flour, xanthan gum, and salt until thoroughly combined. A higher speed will send flour flying everywhere!
- In a small bowl combine sugar and yeast. Slowly pour into warm water while stirring. Let yeast activate for approximately 5 minutes. I use a 16-ounce liquid measuring cup here – the yeast is ready when it’s foaming just above the 2-cup mark.
- When ready, slowly pour yeast mixture into dry ingredients, beating on low.
- Add butter, egg whites, and vinegar on low. Once ingredients are just incorporated, turn mixer up to high speed and beat for 2 minutes.
- To form loaves, scoop dough onto prepared pan. I like to use a large scoop to evenly portion my dough. You can also make two loaves if you’d like, you will simply need to adjust the baking time in Step #8.
- Cover dough with a clean kitchen towel and let rise in a warm place until about doubled in size, approximately 20 minutes. I like to put mine on the stovetop while the oven is preheating.
- Slash bread diagonally with a very sharp knife. Then brush egg wash over entire loaf (or loaves). Be sure to brush the sides and as far underneath the loaf as possible to create even browning.
- Place prepared 8-inch cake pan on bottom shelf of oven, this will help provide more moisture in the oven while the bread bakes. Bake for 40 minutes rotating pan halfway through. Bread is done when its internal temperature is 190°F. The outside of your bread will be golden to deep brown and feel nice + crusty.
*You can use a variety of different egg washes; each achieves a different result. Egg yolks and cream creates a very browned, glossy crust. Egg yolks with water creates a browned and shiny crust but less intense than with cream.