HOMEMADE FRENCH BREAD RECIPE
The BEST homemade french bread recipe made in just 90 minutes! So easy to make and comes out golden and crispy on the outside, while remaining soft and chewy on the inside.
Provided by Jamielyn Nye
Categories Appetizer
Time 1h30m
Number Of Ingredients 7
Steps:
- In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes, or until it begins to foam.
- In a stand mixer fitted with a paddle attachment or in a large mixing bowl, stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky. Add more flour as needed.
- Rub the olive oil around the dough ball, cover the bowl with a towel and let rest 15 to 30 minutes. If you have more time, let rise up to 1 hour.
- Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder.
- Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make three diagonal cuts across the top of each loaf. Cover loaves lightly with a towel. Let rise 30 to 60 minutes (the longer the better, if you have the time).
- Preheat the oven to 400°F. Bake 17 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If it's browning too fast, lightly cover with foil and lower the temperature to 375°F.
- Brush the top with melted butter, if desired. Slice and serve while warm.
Nutrition Facts : Calories 73 kcal, Carbohydrate 15 g, Protein 2 g, Sodium 146 mg, ServingSize 1 serving
CRUSTY FRENCH LOAF
A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 pieces).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE FRENCH BAGUETTES
Provided by Kelsey Nixon
Time 1h35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
- Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
- Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
- Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
- Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
- When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
- Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
- Serving suggestions: ricotta cheese and acacia honey.
EASY FRENCH BREAD RECIPE
This is the BEST Homemade French Bread recipe! It makes two loaves of crusty and soft french bread and is the perfect side dish for any meal.
Provided by Dorothy Kern
Categories Side Dish
Time 1h25m
Number Of Ingredients 6
Steps:
- Add 1 cup of flour to the bowl of a stand mixer fitted with the dough hook. Add yeast and salt and whisk to combine.
- Place water in a heat-proof measuring cup. Heat for about one minute (maybe longer, it depends on your microwave) until water is between 120°-130°F. It's best to check this with an instant-read thermometer, but if you don't have one, think hot bath water. Add oil to water, then pour into dry ingredients.
- Run mixer with dough hook, scraping the sides of the bowl, just until the flour is all moistened. Add 2 more cups of flour, mix, then add an another 1 1/2 cups of flour and let the mixer run until the dough is thick and starts to come together, adding an additional 1/2 cup flour as needed. It won't form a ball but will only be slightly sticky to the touch.
- Turn dough out onto a floured surface and knead until the dough forms a ball and is elastic and springs back when pressed with two fingers; cover and let rest 10 minutes.
- After 10 minutes, divide the dough into two equal pieces. Roll each piece of dough into an approximate 12x15-inch rectangle (no need to be exact) and roll it up from the long side. Pinch the ends to form the pointy ends of the loaf.
- Place loaves on a cookie sheet covered with a silicone baking mat or parchment paper. Cover and let rise until double in size, about 45 minutes.
- Preheat oven to 400°F.
- Uncover loaves and use a sharp knife to score 4-5 times on top to create the French bread look. Brush the dough lightly with egg wash.
- Bake for 20-25 minutes or until the loaves are golden and hard and sound hollow if knocked on. To make a browner and crunchier crust, as shown in the photos, do a second brushing with egg white after 15 minutes of baking.
- Cool slightly before serving, store in an airtight container for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 121 kcal, Carbohydrate 24 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 237 mg, Fiber 1 g, Sugar 1 g
QUICK FRENCH BREAD
This is seriously one of the best loaves of French bread I've EVER made - and we bake bread a lot at our house!! AAAANNNND it's super simple and quick! Crusty outside, chewy inside. Especially yummy fresh!!!
Provided by Pawsfurthought
Categories Breads
Time 1h35m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 6
Steps:
- Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
- Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
- Stir in the salt, oil, and flour.
- Put a bowl of water in the microwave and heat it for a couple of minutes.
- Knead the dough until it's smooth, and comes away from the sides of the bowl easily. Add a bit more flour if it's sticky.
- Remove the water from the microwave and put in the dough. Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size. (it was only about 1 1/2 times bigger for me, and was awesome!).
- Now remove the dough and divide into two equal balls. Roll into rectangles, and then roll up, jelly roll style. Place both loaves next to each other ion lightly greased cookie sheet. Cover and let rise while you heat your oven to 375 degrees. Bake both loaves for 30-35 minutes, until golden brown.
- EAT!
Nutrition Facts : Calories 151.9, Fat 2.5, SaturatedFat 0.3, Sodium 118.5, Carbohydrate 28, Fiber 1.2, Sugar 1.4, Protein 4
REALLY EASY, REALLY GOOD FRENCH BREAD
A dear friend gave me this recipe, swearing that it is too easy to mess up- and she was right! It was delicous, better than anything fresh from the bakery!
Provided by stonecoldcrazy
Categories Yeast Breads
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast, warm water, and sugar in a small bowl.
- In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil. Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well. Stir in yeast mixture.
- Add 1 - 1 1/2 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
- Divide dough into 2 (or 3 if you want smaller loaves) pieces. Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
- Put on a greased cookie sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. Brush with egg white. Preheat oven to 400 degrees Fahrenheit. Let loaves rise 30 more minutes.
- Bake for 25 - 30 minutes.
Nutrition Facts : Calories 171.9, Fat 5.8, SaturatedFat 0.8, Sodium 350.7, Carbohydrate 26.1, Fiber 1, Sugar 2.1, Protein 3.5
CLASSIC AND CRUSTY FRENCH BREAD
Steps:
- Gather the ingredients.
- In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved.
- Mix in the bread flour, a little at a time, until a soft dough is formed.
- Turn the dough out onto a floured board and knead it for about 8 minutes.
- Put the dough in a greased bowl and flip the dough over so that all of the dough is lightly greased, including the dough top . Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until double in size.
- Punch down the dough .
- Give the dough a quick 2-minute knead.
- Divide the dough into 2 equal halves. Shape each half into a long loaf.
- Place the loaves on a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf.
- Cover loaves with a clean towel or greased plastic wrap and let them rise for 45 minutes or until double in size. Heat the oven to 400 F.
- If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or poppy seeds. Bake at 400 F for 5 minutes.
- Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water. Turn the oven down to 350 F and bake the loaves for another 25 minutes or until done.
- Remove the loaves from the baking sheet and let them cool on a rack.
Nutrition Facts : Calories 142 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 18 mg, Sugar 1 g, Fat 1 g, ServingSize 2 loaves (20 servings), UnsaturatedFat 0 g
FRENCH BREAD
"My husband game me a bread machine for Christmas the year we were married, and I use it about once a week," notes Janet Vink from Geneseo, Illinois. "We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast."
Provided by Taste of Home
Time 40m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes., Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
EASY FRENCH BREAD RECIPE
Homemade french bread is the best! Each baguette is crunchy on the outside with a soft, chewy texture on the inside.
Provided by Carole Jones
Categories Bread
Time 45m
Number Of Ingredients 6
Steps:
- 1. Mix: Using your electric mixer with a dough hook, mix the water, sugar, yeast and 2 cups of flour into the bowl. Allow to sit until yeast activates and begins to bubble. Add oil and salt.
- 2. Add: Slowly mix in remaining flour. You want the dough to just barely pull off the sides of your bowl once the flour is fully incorporated. It should still be a soft dough.
- 3. Knead dough until smooth and elastic, about 8 minutes.
- 4. Rise: Remove dough hook and form dough into a ball inside the bowl. Cover and allow to rise until double, about one hour.
- 5. Place dough gently onto a lightly floured surface. 6. Divide into four equal pieces. Flatten each piece into a general triangular shape. 7. Roll: Starting on the small point, roll and seal your way across the triangle until you have a small log. Roll the log on the counter to stretch your baguette to the proper length, keeping the thickness uniform across the loaf. Place dough into greased french bread pan, slit the top with a sharp knife and brush with an egg wash if desired. Allow to rise about 15-20 minutes.
- 8. Bake at 375 degrees for 20-25 minutes until golden brown. The bread is completely baked at this point and can be cooled on racks. When it is time to serve, I prefer to place the loaves on the oven racks and bake them for an additional 5-7 minutes. This heats the bread and creates that great crust while keeping the interior soft and chewy. In my opinion, this last step makes all the difference.
Nutrition Facts : ServingSize 1/4 baguette, Calories 218 calories, Sugar 1 g, Sodium 437 mg, Fat 3 g, SaturatedFat 0 g, UnsaturatedFat 2 g, TransFat 0 g, Carbohydrate 41 g, Fiber 1 g, Protein 7 g, Cholesterol 0 mg
HOME-STYLE FRENCH BREAD
Steps:
- 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.
HOMEMADE FRENCH BREAD
This is an easy recipe that uses only a few ingredients and a little bit of technique.
Provided by Holly Nilsson
Categories Bread
Time 2h37m
Number Of Ingredients 6
Steps:
- Combine sugar and 1 cup warm water in a bowl. Stir in yeast and let stand 5 minutes.
- Stir in salt and 2 cups of flour. Continue adding flour a bit at a time to form a stiff dough. Knead until about 5 minutes (or use a dough hook on a stand mixer per notes below).
- Place dough in a greased bowl and cover with a kitchen towel. Let rise 1 hour or until doubled. Punch dough down and let rise 30 minutes more.
- Roll dough into a 14"x10" square and roll up jelly roll style to create a 14"x2.5" loaf. Place on a parchment lined pan seam side down. Using a sharp knife, cut 3-4 diagonal slits into the loaf (about ¼" deep).
- Cover with a damp towel and let rise 30-40 minutes or until doubled. Brush bread with egg white. Preheat oven to 425°F.
- Place in the oven and bake 20-25 minutes or until browned. Cool on a baking rack.
Nutrition Facts : Calories 95 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRENCH BREAD
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Provided by Jenn Hall
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 30
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
- On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
- Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
- Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
- With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g
EASY HOMEMADE FRENCH BREAD
Steps:
- In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
- Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
- Rising Method 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the "rest and stir down" cycle five more times.
- Rising Method 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
- Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf). You can slash several gashes in the top of the bread now or wait until after it has risen (to avoid the risk of the bread deflating, especially if you don't have a very sharp razor or knife, slash now - see pictures above in the post for a visual).
- Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
- Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you haven't already, with a very sharp knife or baker's lame cut several gashes at an angle on the top of each loaf (see pictures above in the post for a visual).
- Optional: Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). Close the oven door quickly.
- Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious). Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time, just rotate the baking sheets halfway through baking).
Nutrition Facts : ServingSize 1 Slice, Calories 233 kcal, Carbohydrate 47 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 2 g, Sugar 1 g
EASY FRENCH BREAD
N0 MIXER NEEDED for this Easy French Bread. Light and Fluffy it's the perfect bread for dipping in soups or slicing and toasting up as garlic bread. You'll use this recipe again and again.
Provided by Adapted from my Pizza Dough and Perfect Artisian Bread Recipes
Categories Bread
Time 2h25m
Yield 2 large loaves
Number Of Ingredients 7
Steps:
- In a large plastic mixing bowl combine warm water, yeast and sugar, allow to proof for 5-10 minutes or until yeast gets foamy and bubbly. If using instant yeast you don't need to wait for it to proof.
- Next, add the salt and olive oil. Mix together with a fork and then add 2½ cups of flour. Mix really well with a fork or whisk, until there are no lumps of flour.
- Add three more cups of flour and stir it in with the fork. It will get very thick. Once you've stirred it as much as you can with the fork, use your hand to begin kneading the bread. You may need to occasionally sprinkle the dough with a small amount of flour to keep your hand from sticking to the dough. Try not to exceed adding more than ½ cup total as you sprinkle when needed.
- Knead by hand for about 5-6 minutes or until dough has a nice springy and smooth consistency.
- Form the dough into a ball at the bottom of your bowl and cover with a kitchen towel or plastic wrap.
- At this point you can do one of two things. Let the dough rise for 30 minutes and knead it down and let it rise for 30 more minutes. Or, you can knead it down every 10-15 minutes for an hour. Both methods yield great results. It is also okay if you let it rise the whole hour before kneading down but the gluten will be broken down a little differently if you do it multiple times in the hour and the dough will have a less yeasty taste.
- Once you have reached an hour of total rise time you are ready to roll out the dough and form it into loaves.
- Divide the dough in half and roll one piece out into a 9x13 type shape. Follow the step by step pictures above to see how this is done. Once it is a 9x13 you roll it up and place it on a prepared baking sheet. (I use a silpat sprinkled with corn meal. You can use parchment paper or cooking spray as other options). There are also these cool French Bread Pans.
- Once the loaf is on the baking sheet take a sharp knife or a bread baker's lame and put slits on the top of the loaf. Repeat for second loaf.
- Cover the two loaves loosely with a hand towel or a piece of plastic wrap that has been sprayed with cooking spray. You don't want the plastic to stick to the bread as it rises. If it sticks you risk the loaf deflating when you peel off the plastic wrap. Once covered allow bread to rise for 30 minutes before baking.
- Preheat oven to 425 degrees. If you want to do an egg wash you do that right before baking. To do the egg wash you whisk together an egg and 1 tbsp of water. Use a pastry brush to very gently brush it onto the risen loaf.
- Bake bread for 25-30 minutes at 425 degrees.
- **To give a nice crust to the outside of the bread you can place a small pan of hot water in the bottom of your oven or a few ice cubes. I usually use ice cubes. It's a great trick for adding steam to the beginning of the baking process.
More about "easy french bread food"
THE BEST SOFT FRENCH BREAD RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
5/5 (27)Total Time 2 hrs 15 minsCategory Bread, SandwichCalories 97 per serving
- If HAND-KNEADING, use 4-quart mixing bowl. If using STAND MIXER, secure the mixer bowl with the dough hook attachment.
- ACTIVE DRY YEAST (activation required):Combine WARM WATER (100°-110°F) and ACTIVE DRY YEAST in your mixing bowl. Allow to rest until yeast appears foamy on the surface (about 5 min). Go to step 2.RAPID RISE INSTANT YEAST PACKET (no activation required): Combine WARM WATER (120°F-130°F) and INSTANT YEAST in your mixing bowl. No activation needed. Go to step 2.
- Add FLOUR and SALT (the separate 1/3 cup of flour may or may not be needed during mixing). Go to Step 3.
- HAND KNEAD: Mix the ingredients together with a wooden spoon (or any stirring utensil) to form a shaggy dough. Transfer dough to a steady surface and hand-knead until a cohesive, elastic dough forms (3-5 minutes). Sprinkle the reserved flour in small amounts as needed to build structure and prevent the dough sticking to the table or your hands during this process.STAND MIXER OPTION: Secure dough hook with the mixing bowl. Use lowest speed to mix and knead ingredients into a cohesive, smooth, elastic dough forms (3-5 min). You may need to stop the mixer and scrape ingredients into the dough if they get separated. Sprinkle in the reserved flour to prevent the dough sticking to the bowl sides, as needed during mixing.
10 EASY FRENCH RECIPES ANYONE CAN COOK
From thespruceeats.com
Estimated Reading Time 5 mins
- Escargot-Stuffed Mushrooms. With a name like escargot-stuffed mushrooms, you're probably thinking this appetizer is too difficult for you. Yet, you'll be pleasantly surprised at just how easy these tasty foods are.
- Avocado and Romaine Salad. The best salads are often the easiest and this is a perfect example of how the salad is treated in French cuisine. The salad is filled with romaine hearts, chopped avocado and tiny tomatoes then seasoned with a hint of dill and parsley before sprinkled with balsamic vinegar.
- Lobster Bisque. Did you expect a recipe as famous as lobster bisque to be included in a collection of 'easy' French recipes? It may be a surprising addition, but it proves the point that you can cook like a French chef.
- French Lentil Soup. If you're seeking a vegan soup, the classic French lentil soup is a great option and delights both vegan and non-vegan diets. The soup is filled with onions, celery, carrots, garlic, and tomatoes.
- Duck Fat Fries. If you are looking for a little "extra" in your fries, try these duck fat fries. A staple in French bistro cuisine, they are crisp, golden, and delicately flavored from the duck fat, which is a perfect fat for deep-frying due to its high melting point.
- Quiche Lorraine. The quiche is another famous French dish and there are many ways that you can make these delicious egg bakes. You could opt for a savory delight like the spinach and onion quiche or you might consider the iconic quiche lorraine.
- Croque Monsieur. As you explore French cuisine, you will discover many recipes that are called a Croque, which is French for 'crunch.' These are tasty little sandwiches you can find at bistros and they come in a variety of flavors.
- Steak au Poivre. Add a simple French twist to steak night with this easy recipe. Steak au poivre translates to 'pepper steak' and it is a quick and fabulous way to dress up your strip steak.
- Duck a l'Orange. French restaurants pride themselves on their duck a l'orange and no wonder, it is fabulous. The recipe is simple and transforms ordinary duck breasts into an enchanting meal.
- Simplified Brioche. Bread is a key element to French cuisine and brioche is one of the best-known varieties. While many classic brioche recipes can be a bit of a challenge, this simplified brioche is great for beginners.
EASY FRENCH BREAD DOUGH - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 2Category BreadCuisine FrenchTotal Time 1 hr 30 mins
- Add the sugar, oil, salt and 2 cups flour and beat until blended. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour (I like to put mine in the oven with the light on).
THE EASIEST FOOD PROCESSOR FRENCH BREAD - SIMPLE …
From simpleeverydayhome.com
5/5 (1)Estimated Reading Time 7 mins
- In the bowl of a food processor fitted with a dough hook, put 5 cups of the flour, salt, sugar, and yeast. Turn on the machine to combine the dry ingredients.
- Heat the water to 120 to 130° F. Add the oil to the measuring cup of water. With the food processor running, pour in the water and oil mixture very slowly through the spout in the lid. Continue pouring until all of the liquids have been added. Allow to spin a couple more times. The dough will be very wet at this point.
- Remove the lid and add some of the remaining flour, a quarter cup at a time, until the dough comes together into a somewhat smooth ball. The dough should not be tacky, but also should not be too dry.
EASY NO KNEAD FRENCH BREAD ⋆ THE GARDENING FOODIE
From thegardeningfoodie.com
Ratings 7Estimated Reading Time 5 minsCategory BreadTotal Time 1 hr 15 mins
- In a separate bowl, mix the warm water and 2 Tablespoons / 30g of the melted butter together and pour into the flour mixture. Using your hands, just mix until well combined. You can add up to an extra cup / 120g of flour if while you are mixing you feel that the dough is too sticky.
- Coat the bowl with a little oil and leave the dough in the oiled bowl for 45 minutes to 1 hour until double in size.Keep the bowl in a warm, draft free area of your kitchen.
- After an hour knock down the dough and turn out onto a lightly floured surface. Divide the dough in half.
15 EASY AND IMPRESSIVE FRENCH RECIPES YOU CAN MAKE AT …
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Author Carl HansonEstimated Reading Time 5 mins
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From mymundaneandmiraculouslife.com
4.6/5 (163)Category Bread
EASY FRENCH BREAD - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
Cuisine FrenchCategory Breads, Rolls And MuffinsServings 12
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From monpetitfour.com
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From redstaryeast.com
EASY FRENCH BREAD - HEART'S CONTENT FARMHOUSE
From heartscontentfarmhouse.com
4.1/5 (17)Total Time 2 hrs 50 minsCategory BreadCalories 159 per serving
- Combine all ingredients to form a smooth, soft dough, and knead. If you do this in a bread machine on the dough cycle, life will be good. Otherwise, a stand mixer with a dough hook will work, and will take about 7-9 minutes on a low setting.
- Allow dough to rise, covered, in a warm place. It will take about 60 minutes in a setting that is about 90 degrees. You can use an oven that has been slightly warmed and then turned off or sunny windowsill. (The bread machine takes care of this for you too.)
- After the dough has risen, remove from bowl and place on floured surface. Shape the loaf by pinching the bottom until the top is smooth.
- Prepare your baking sheet or Dutch oven by laying down a piece of parchment and sprinkling cornmeal on the parchment sheet. Place the round loaf on top of the parchment and rub flour on top. Slash with a very sharp knife.
FOOD PROCESSOR FRENCH-STYLE BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (41)Total Time 2 hrs 23 minsServings 4Calories 90 per serving
- Let it sit for 5 minutes, until bubbles appear., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Using the plastic (dough) blade, pulse four times to lighten and mix., With the machine running, add the yeast mixture, then 90°F water as fast as the flour will absorb it.
THE EASIEST LOAF OF BREAD YOU'LL EVER BAKE | KING ARTHUR ...
From kingarthurbaking.com
4.7/5 (288)Total Time 2 hrs 10 minsServings 2Calories 80 per serving
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
- If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
- If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen., Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
EASY HOMEMADE FRENCH BREAD RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
5/5 (56)Calories 1197 per servingCategory Bread
- Add the remaining 3 cups of flour, one cup at a time, mixing after each addition. Once all of the flour is added, let sit for 10 minutes.
EASY HOMEMADE FRENCH BREAD - MOMSDISH
From momsdish.com
4.8/5 (155)Total Time 1 hr 10 minsCategory Main CourseCalories 106 per serving
- In small portions add flour. If you are using a mixer, use the dough hook and mix on low speed until the dough really comes together.
- Knead at medium speed for 2 minutes. The dough should clear the sides, but stick to the bottom. (If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to the dough to adjust.) Let the dough rest for 5 minutes.
- Turn the mixer on again and mix for 3 minutes. When the cycle is completed, turn the dough onto a lightly floured surface and cover with a damp towel. Let it rise for 1½ hours.
BEST FRENCH BREAD RECIPE - HOW TO MAKE FRENCH BREAD
From delish.com
5/5 (2)Category Dinner Party, BakingOccupation Associate Food EditorTotal Time 2 hrs 45 mins
EASY FRENCH BREAD RECIPE - YOUR HOMEBASED MOM
From yourhomebasedmom.com
4.7/5 (59)Calories 79 per servingCategory Bread
EASY FRENCH BREAD, RECIPE PETITCHEF
From en.petitchef.com
Cuisine enTotal Time 55 minsServings 5
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From cooks.com
4.9/5 (7)
EASY FRENCH BREAD - FIVE ALARM FOODS
From fivealarmfoods.com
Category BreadEstimated Reading Time 4 mins
EASY HOMEMADE FRENCH BREAD - SIMPLY SCRATCH
From simplyscratch.com
4.4/5 (44)Total Time 1 hr 40 minsCategory Breads & Baked GoodsCalories 161 per serving
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From thecomfortofcooking.com
Servings 4Total Time 20 minsCategory Appetizer, Main Course
QUICK AND EASY FRENCH BREAD YOU CAN MAKE - FOOD STORAGE MOMS
From foodstoragemoms.com
Ratings 6Category Bread, Side DishCuisine FrenchEstimated Reading Time 3 mins
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From cook.me
Cuisine FrenchTotal Time 2 hrs 35 minsServings 2Calories 502 per serving
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