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EASY HOMEMADE FRENCH BREAD

Steps:

• Add the water, yeast and sugar to the bowl of your stand mixer (or to a large mixing bowl if you're making the bread by hand). Mix together with a fork and let sit for about 5 minutes.
• Once the yeast mixture is bubbly, add 5 1/2 cups of the flour and the salt (be sure the salt doesn't touch the yeast mixture directly - mix it in with the flour first).
• Mix on low speed (if using a stand mixer) until the dough comes together, adding the last half cup of flour as the mixer begins to knead the dough. Let the mixer knead the dough for about 3-4 minutes on low speed.
• If making by hand, knead the dough for about 6-7 minutes on a lightly floured surface.
• Let the ball of dough rest in the bowl to rise for about 1 1/2 hours, and cover the bowl with some plastic wrap or a clean kitchen towel.
• After 1 1/2 hours punch the dough down and scrape the dough out onto a lightly floured surface (flour your hands as well). Let the ball of dough sit, covered, for about 5-10 minutes before shaping.
• To shape the dough, divide the dough in half (this recipe makes two loaves). Roll the first half out into a rectangle about 16 inches by 18 or 20 inches. Roll the dough up tightly into a long snake-shaped loaf, making sure you roll tightly enough that there are no large gaps of air between the pieces of dough.
• Pinch the ends together tightly to seal them and flip the loaf over, placing it on a baking sheet lined with parchment paper or a silicone baking mat.
• Repeat these steps for the second loaf to shape it as well.
• Score the loaves with a sharp knife very carefully, creating 5 or 6 cuts on the top of each loaf about 1/4 inch or 1/2 inch thick.
• Cover the loaves and let them rise for another 20-25 minutes, covered with a clean kitchen towel.
• Preheat your oven to 400 degrees Fahrenheit.
• Combine the egg and water in a small bowl and brush the mixture very gently over the top of the bread just before baking.
• Bake the loaves for about 18-20 minutes or until the tops are golden brown.
• Remove the bread from the oven and let it cool almost completely before slicing and serving.

CHEF RICK'S CLASSIC FRENCH BREAD

Steps:

• In an standing mixer fitted with a dough hook, add the flour, salt and honey. Whip until combined.
• Add the yeast and the water to a small bowl and allow it to sit for 15 minutes. Add the yeast water to the flour mixture and beat until well mixed. Put the mixing bowl in a warm place, cover and let rise until doubled in size. Punch the dough down and divide it into 6 equal parts. Form into 6 (6-inch) loaves, cover and allow them to double in size.
• Preheat the oven to 375 degrees F. arrange the loaves on a baking sheet and bake until light brown.
• Enjoy!

FRENCH BREAD

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.