French Bread with Garlic Herb Spread ( Boursen Cheese Spread )

Bread:

In a mixing bowl, combine yeast, warm water and sugar. Let it proof for 10 minutes.

Add 2 cups water, oil, salt and 3 cups of flour first. Mix until flour is incorporated.

Then gradually add the remaining 3 cups of flour. Knead about 5 minutes.

Transfer the dough onto a generously floured surface. Use a plastic scraper to help remove dough from mixing bowl.

Knead the dough and shape into a ball. Let the dough rest for 10 minutes. Repeat this process of kneading and resting dough for 3 more times. Just punch the dough down and fold it over a few times, then gather it back into a ball. (I turn the dough out from mixer at 4.20pm, your last quick knead will be at 5.10pm and the dough will be ready to be shaped at 5.20pm).

Next, shape dough into 4 equal loaves. Shape into rough rectangle shapes. Then roll it up and pinch it so it stays together. Place the pinched side down on a greased or lined cookie pan.

Beat 1 egg white with a dash of water and brush the egg mixture over the loaf. Make sure it’s all covered as any unbrushed part will turn up pale. (Alternative: if you want a softer yet still deep golden crust, mix together 1 egg yolk and 1 tablespoon milk. Brush over entire loaf before baking.)

Make 3 diagonal lines into the top of bread.

Let it rise until double in size (about 30 minutes).

Bake in preheated oven at 190 degree C for 30 minutes.

Serve warm with Garlic Herb Spread.

Garlic Herb Spread ( Boursen Cheese Spread ):

Let butter and cream cheese come to room temperature. Then stir all to combine.