CRUSTY FRENCH BREAD
I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon
Provided by Taste of Home
Time 50m
Yield 2 loaves (10 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.
Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
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.
EASY CRUSTY FRENCH BREAD
Make and share this Easy Crusty French Bread recipe from Food.com.
Provided by Chef Gorete
Categories Breads
Time 2h15m
Yield 1 Loaf, 6 serving(s)
Number Of Ingredients 5
Steps:
- MIX THE DOUGH & FIRST RISE (1 HOUR):.
- Combine yeast, sugar, and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.
- Let the yeast proof for about 5 minutes, until the mixture is foamy.
- Add kosher salt and flour to bowl. Mix with your hands or a sturdy spatula, or mix on low speed with your stand mixer until all flour is incorporated and dough has just started to pull away from the sides of the bowl. For best results, mix until no dry bits of flour remain. Please note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don't worry - it will become more smooth and elastic as we go!
- Lightly flour all sides of your dough (don't mix the flour in - it's just to keep the dough from sticking!) and turn it over inside the mixing bowl to coat with flour on all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.
- SHAPE THE DOUGH & FINAL RISE (30 MIN):.
- When dough has risen, lightly flour a large cutting board.
- Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN - you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out).
- Sprinkle a bit of flour across the top of the dough, then begin shaping it into a round loaf. Pull each corner of the dough in towards the center (like you're folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and tap it into a round loaf.
- Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven.
- HEAT THE OVEN :.
- While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.
- BAKE!
- When the oven is hot, you're ready to go! Use oven mitts to pull the dutch oven out and remove the lid.
- Lay a piece of parchment paper down on your counter or cutting board (optional - it makes transferring the bread easier!).
- Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time - this is what will create those beautiful cracks on top of the bread!
- VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.
- Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.
- Cook bread for 30 minutes.
- After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.
- When bread is done, use oven mitts to pull the pot out of your oven.
- Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it.
Nutrition Facts : Calories 197.2, Fat 0.6, SaturatedFat 0.1, Sodium 584.7, Carbohydrate 41.1, Fiber 1.8, Sugar 0.8, Protein 6
More about "easy crusty french bread recipes"
CLASSIC CRUSTY FRENCH BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY HOMEMADE FRENCH BREAD RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
EASY BREAD RECIPES ANYONE CAN BAKE - MSN
From msn.com
FRENCH BREAD PIZZA - THE BUSY BAKER
From thebusybaker.ca
EASY HOMEMADE FRENCH BREAD (VIDEO RECIPE) - MY KITCHEN …
From mykitchenescapades.com
EASY FRENCH BREAD RECIPE - KNEADY GIRL
From kneadygirl.com
EASY HOMEMADE FRENCH BREAD {BAKERY-STYLE} - THE BUSY BAKER
From thebusybaker.ca
EASY CRUSTY FRENCH BAGUETTE - SERVED FROM SCRATCH
From servedfromscratch.com
EASY FRENCH BAGUETTE RECIPE - BAKING A MOMENT
From bakingamoment.com
THE BEST HOMEMADE FRENCH BREAD RECIPE - I HEART NAPTIME
From iheartnaptime.net
FRENCH BREAD RECIPE | CHEW OUT LOUD
From chewoutloud.com
EASY SOFT FRENCH BREAD RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
CRUSTY FRENCH BREAD - NATASHA'S KITCHEN
From natashaskitchen.com
EASY HOMEMADE FRENCH BREAD RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
NO-KNEAD FRENCH BREAD - SIMPLY SCRATCH
From simplyscratch.com
PERFECT HOMEMADE FRENCH BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
HOMEMADE FRENCH BREAD {FROM SCRATCH!} - SPEND WITH PENNIES
From spendwithpennies.com
PERFECT & EASY CRUSTY, SOFT FRENCH BREAD | THE DOMESTIC REBEL
From thedomesticrebel.com
SIMPLE FRENCH BREAD RECIPE - CHEF BILLY PARISI
From billyparisi.com
PERFECT CRUSTY FRENCH BREAD RECIPE (IN A DUTCH OVEN)
From chickenscratchdiaries.com
EASY CRUSTY FRENCH BREAD (VIDEO) | RECIPE - PINTEREST
From pinterest.com
CRUSTY FRENCH BREAD RECIPE THAT'S EASY FOR BEGINNERS (ONLY …
From likeabubblingbrook.com
COOKS & RECIPES BY JENNY G ON INSTAGRAM: "CREAMY COD
From instagram.com
EASY CRUSTY FRENCH BREAD (VIDEO) - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love