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
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
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.
FRENCH BREAD - CAREME'S RECIPE
My wife made this while we were at church camp. The crust was nice and crusty, and the bread itself was so tender and moist that I burnt myself a little bit on the steam when I cut into it. Despite making 2 loaves per table, there were no left-overs. This is a lot of work but the result is definitely worth it (and most of the prep time is rising). Taken from "Bernard Clayton's New Complete Book of Breads". This book claims that the recipe was from the famed French chef Careme.
Provided by Da Huz
Categories Yeast Breads
Time 5h30m
Yield 4 loaves, 8 serving(s)
Number Of Ingredients 6
Steps:
- MIXING: Using an electric mixer with the flat beater (or by hand, but you'll be exhausted) add 3 cups of flour to the bowl and mix in the 2.5 cups water and the yeast. Add up to 1 more cup flour to make a dough that pulls away from the sides of the bowl. Mix for 9 minutes. Monitor the dough to make sure that it does not creep up the sides of the bowl and onto the motor. Push it down with a spatula if required.
- While dough is being worked, dissolve salt and water. Add at the end of the 9 minutes, and mix 1 more minute.
- KNEAD: Switch to the dough hook for the mixer and knead for another 10 minutes. Add the remaining flour a little at a time until dough pulls cleanly away from the sides of the bowl.
- FIRST RISING: Put dough into a greased bowl. Cover with plastic wrap and let rise at room temperature for 2 hours. The dough should double or triple in volume.
- KNEAD: Gently remove dough from bowl and place onto a work surface. Knead by hand for 3 minutes.
- SECOND RISING: Put dough back into bowl and re-cover. Allow to rise 1.5 hours (dough should double or triple).
- SHAPING: Flour a work surface and gently remove dough from bowl onto the work surface. Punch down the dough and cut into 4 pieces. Allow dough to rest 5 minutes. Shape 4 pieces into baguettes or rounds. Place the shaped dough on a greased baking sheet (depending on the size of your baking sheet you may need to use 2 of them).
- THIRD RISING: Once shaped dough is on baking sheet, cover with cloth or paper towel and allow to rise for 1 hour. Dough should double in size.
- BAKING: Place an empty broiler pan on the floor of the oven. Then preheat oven to 450°F Once oven is preheated add 1 cup hot water to the broiler pan to develop steam in the oven (be careful you don't burn yourself on the initial burst of steam) and wait 5 minutes.
- Place baking sheet(s) in the oven and bake 20-30 minutes. I use a convection oven so I do not need to rotate during baking. Keep an eye on the bread to make sure it is cooking evenly if you have an oven with hot spots.
- The loaves should be golden-brown and should sound hard and hollow when tapped on the bottom.
- Remove loaves from pan and let them cool until you can handle them without burning yourself, then slice and enjoy!
Nutrition Facts : Calories 348.6, Fat 1.1, SaturatedFat 0.2, Sodium 586.6, Carbohydrate 72.5, Fiber 3.1, Sugar 0.2, Protein 10.6
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
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