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.
FABULOUS CRUSTY ITALIAN LOAF
'Pane Crostoso'--The Best sandwich bread. Delicious and surprisingly easy to make; just like the crusty loaves that you would purchase at your favorite Italian bakery (in my opinion). Adapted from "Cucina di Calabria" a cookbook of Calabrian recipes by Mary Amabile Palmer. This is also great with pasta (for dipping in the sauce!) or the second day as bruschetta or crostini. For bread machine, simply use machine to mix the dough and bring it through its first rise, then follow instructions for shaping loaves. Variation for making rolls follows at end of recipe. Preparation time includes rise time.
Provided by Cinizini
Categories Yeast Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast with a quarter cup of the lukewarm water. Pour yeast into a large bowl. Mix in flour, sugar, salt, and remaining lukewarm water and mix in until dough starts to form. If too sticky, add a bit more flour.
- Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size, or about 1.5-2 hours.
- For bread machine, just use to mix and do the first rising of the dough, then remove to shape into loaves and do second rise, following instructions below.
- Preheat oven to 425°F.
- Remove dough onto a floured surface. Punch down and shape into 2 oblong loaves about a foot long each. If you own a baking stone or unglazed ceramic tiles, dust lightly with cornmeal and put into preheated oven. Put loaves on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will about double in width.
- In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven.
- Bake for 10 minutes at 425°F Then lower heat to 400F and bake for an additional 30-35 minutes, until golden and baked through. To check if it's done, thump the bottom of each loaf; if it sounds hollow, it's done.
- Note: Although the original recipe has you bake it at a higher temperature for the first 10 minutes and then lower the temperature, I was able to bake it continuously at 400F for 40 minutes total and mine turned out perfectly. I am including both here so that you can decide, depending on your oven.
- Don't wait to let it cool; eat it when it's hot! Delicious!
- Tip: For crustier bread, put a shallow baking pan filled with boiling hot water on bottom shelf of oven.
- Variation: To make rolls, preheat oven to 400°F After dough rises, remove to a floured surface. Punch down dough and shape into 12-14 rolls. Place on cookie sheet sprinkled with cornmeal. Let rise for 20 minutes. Slit each roll once and paint tops with egg wash. Bake for 18-22 minutes or until golden and baked through.
FABULOUS FRENCH LOAVES
Just like I'd buy in the store! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!
Provided by ElizabethKnicely
Categories Yeast Breads
Time 2h45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide dough in half. Roll each half into a 9- x 12-inch rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
- Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400°F (200°C).
- Bake in preheated oven for 35 minutes, or until golden brown.
Nutrition Facts : Calories 147.9, Fat 3.4, SaturatedFat 0.5, Sodium 294.9, Carbohydrate 25.2, Fiber 1.1, Sugar 0.6, Protein 3.7
FABULOUS FRENCH BREAD
This recipe is simple and great. I got it at a church women's function and have made it many, many times since.
Provided by Kzim4
Categories Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Pour warm water into a large, warm mixing bowl.
- Stir in sugar, salt, oil, 3 cups of flour, and yeast.
- Beat vigorously for 2-3 minutes.
- Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter.
- Allow dough to rest 10 minutes; then stir down.
- Allow dough to rest another 10 minutes and stir down again.
- Repeat this process until dough has been stirred down 5 times.
- Turn dough onto floured surface.
- Knead only enough to coat the dough with flour so it can be handled.
- Divide dough into 2 parts.
- Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side.
- Pinch ends to seal.
- Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves.
- Cover lightly and let rise at room temperature for 30 minutes.
- With a very sharp knife, cut 3 diagonal slashes on top of each loaf.
- Brush each loaf with beaten egg.
- Bake immediately at 400°F for 20-30 minutes or until golden brown.
- Remove from baking sheet and cool on wire racks.
- *NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way.
Nutrition Facts : Calories 1608.7, Fat 20.6, SaturatedFat 3.2, Cholesterol 93, Sodium 3546.3, Carbohydrate 303.9, Fiber 13.3, Sugar 13.7, Protein 46.7
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
FABULOUS FRENCH LOAVES
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
- Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 35 minutes, or until golden brown.
FABULOUS FRENCH LOAVES
Just like I'd buy in the stores! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!
Provided by Liz Langston
Categories White Bread
Time 2h45m
Yield 30
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
- Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 35 minutes, or until golden brown.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 1.1 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 234.8 mg, Sugar 0.4 g
FABULOUS FRENCH LOAVES
Just like I'd buy in the stores! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!
Provided by Liz Langston
Categories White Bread
Time 2h45m
Yield 30
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
- Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 35 minutes, or until golden brown.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 1.1 g, Fat 2.5 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 234.8 mg, Sugar 0.4 g
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