My Favorite French Bread Food

MY FAVORITE FRENCH BREAD RECIPE

Steps:

• Add the water, yeast, sugar, salt, and olive oil to a large bowl. Allow mixture to stand for 5 minutes.
• Add one cup of flour, and mix to combine. Add another cup of flour and mix through. Mix by hand for 1 or 2 minutes. The dough should be the consistency of cake batter. Add another cup of flour and mix until well combined. Add flour until you can't mix it by hand very well.
• Sprinkle some flour on your table and turn the dough onto the table. Knead the dough by hand until it is smooth and elastic, adding flour as needed. This should take 6 to 10 minutes of kneading. You can also do this part in a stand mixer if you have one. The kneading is really important when it comes to making the bread really soft and tender, so don't be skimpy on this step.
• Place the dough back in the bowl, cover it with a towel, and let it rise in a warm place for 30 to 45 minutes.
• Gently remove the dough from the pan (no need to punch is down or squish it too much).
• Divide the dough in half. Gently roll it into a log that is 12 to 14 inches long. Place the first log on one side of a baking sheet. Use your hands to gently reshape the loaf and tuck the ends as needed. I like to tuck in the loaf with two hands right at the base of the loaf close to the pan.
• Repeat with the second loaf, and have it fit on the other side of the baking sheet.
• Cover the baking sheet with a towel, and allow to rise in a warm place for another 45 minutes or so. The dough will be puffy.
• Preheat your oven to 375 degrees F.
• If you are using the egg wash, mix it together and gently brush it over the top of the bread. I like to use it! It makes the top shiny and the color really nice.
• Use a sharp knife to slash the top every 2 inches on a diagonal right before you put it in the oven.
• Place in the hot oven and bake for 25 to 30 minutes, until the crust is golden-brown.
• Remove from the oven, and transfer the loaves from the pan onto a wire rack to cool for 10 minutes before serving warm or at room temperature.
• Store extra bread once it is fully cooled in a sealed container or plastic baggie. It makes great French toast and French bread pizza.

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.

MY FAVORITE FRENCH TOAST

Steps:

• Pour flour into a large mixing bowl.
• Slowly whisk in the milk.
• Whisk in salt, eggs, spices, vanilla, sugar and cognac or Grand Marnier until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated.
• Cook bread on each side until golden brown, keeping cooked slices warm in a 250° oven until ready to serve.
• Serve hot with butter and your favourite syrup, 2 slices per person.