Show: Emeril Live
Episode: Creole Breads
Yield:
2 large loaves

Ingredients

  • 2 envelopes (1/4-ounce each) active dry yeast
  • 1 tablespoon plus 2 teaspoons sugar
  • 2 cups warm water (about 110 degrees F.)
  • 1 1/2 teaspoons salt
  • 5 cups flour
  • 4 tablespoons yellow cornmeal
  • 1 egg yolk mixed with 1 tablespoon water

Directions

Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.

Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.

Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.

Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.

Preheat the oven to 400 degrees F.

With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.

Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.

IDEAS YOU'LL LOVE

Home-Style Habanero Hot Sauce

Recipe courtesy of Chuck Hughes

Vegan Banana Bread French Toast Cupcakes

Recipe courtesy of Natalie Slater

Swiss Chard au Gratin French Bread Pizzas

Recipe courtesy of Rachael Ray

French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette

Recipe courtesy of Rachael Ray

Duck Pastrami on French Bread with Onion Marmalade

Recipe courtesy of Emeril Lagasse

Chocolate, Peanut and Salted Caramel French Toast Bread Pudding

Recipe courtesy of Valerie Gordon

Burger Boy Diner's Cinnamon Raisin Bread French Toast

Recipe courtesy of Burger Boy Diner

Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese

Recipe courtesy of Bobby Flay

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here