CLASSIC AND CRUSTY FRENCH BREAD
Steps:
- Gather the ingredients.
- In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved.
- Mix in the bread flour, a little at a time, until a soft dough is formed.
- Turn the dough out onto a floured board and knead it for about 8 minutes.
- Put the dough in a greased bowl and flip the dough over so that all of the dough is lightly greased, including the dough top . Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until double in size.
- Punch down the dough .
- Give the dough a quick 2-minute knead.
- Divide the dough into 2 equal halves. Shape each half into a long loaf.
- Place the loaves on a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf.
- Cover loaves with a clean towel or greased plastic wrap and let them rise for 45 minutes or until double in size. Heat the oven to 400 F.
- If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or poppy seeds. Bake at 400 F for 5 minutes.
- Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water. Turn the oven down to 350 F and bake the loaves for another 25 minutes or until done.
- Remove the loaves from the baking sheet and let them cool on a rack.
Nutrition Facts : Calories 142 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 18 mg, Sugar 1 g, Fat 1 g, ServingSize 2 loaves (20 servings), UnsaturatedFat 0 g
EASY HOMEMADE FRENCH BREAD
This Easy Homemade French Bread is the perfect bakery-style french bread with a crispy crust & chewy centre - only 5 simple ingredients!
Provided by Chrissie
Categories Bread
Time 2h40m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 slice, Calories 144 kcal, Carbohydrate 30 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 236 mg, Fiber 1 g, Sugar 1 g
EASY HOMEMADE FRENCH BREAD
Make and share this Easy Homemade French Bread recipe from Food.com.
Provided by Chef Gorete
Categories Yeast Breads
Time 2h30m
Yield 3 Loaves, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Add flour to a large bowl, then make a hole in the centre.
- To the hole, add the water, olive oil, yeast and salt. Mix starting to bring in the flour into the hole using a wooden spoon. Mix until a dough is starting to form, then knead it manually in the bowl for several minutes until it forms a medium soft dough. Oil the bowl then place the dough in it. Cover with a tea towel and let rise. After an hour, gently deflate the dough then knead it on the counter for a minute.
- Divide into 3 equal pieces. Roll each piece into a ball, then spread to the size of a serving plate. Roll it up then pinch the seams. Repeat with the other two pieces,.
- Line a large baking pan with parchment paper then place the three loaves. Create dividers between the loaves using the parchment paper. Slightly press the loaves flat, then cover with a tea towel and let them rise for a 1/2 hour.
- Slash the loaves diagonally, then sprinkle or spray with water then sifted flour.
- Preheat oven to 375F, then bake for 25-30 minutes, or until golden brown and baked through.
- Cool on a wire rack.
Nutrition Facts : Calories 465.2, Fat 10.2, SaturatedFat 1.4, Sodium 780.8, Carbohydrate 80.3, Fiber 3.4, Sugar 0.3, Protein 11.6
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
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
More about "easy homemade french bread recipes"
THE BEST HOMEMADE FRENCH BREAD RECIPE - I HEART …
From iheartnaptime.net
BEST FRENCH BREAD RECIPE - HOW TO MAKE FRENCH BREAD
From delish.com
EASY HOMEMADE FRENCH BREAD - MOMSDISH
From momsdish.com
EASY HOMEMADE FRENCH BREAD RECIPE - LIVING ON A DIME
From livingonadime.com
EASY FRENCH BREAD RECIPE | YOUR HOMEBASED MOM
From yourhomebasedmom.com
EASY BAKERY-STYLE FRENCH BREAD RECIPE | COOKIES AND CUPS
From cookiesandcups.com
EASY HOMEMADE FRENCH BREAD RECIPE - THE FEATHERED NESTER
From thefeatherednester.com
EASY HOMEMADE FRENCH BREAD (VIDEO RECIPE) - MY KITCHEN …
From mykitchenescapades.com
HOMEMADE FRENCH BREAD (RECIPE) | WHBY
From whby.com
EASY HOMEMADE FRENCH BREAD RECIPE - COOK.ME RECIPES
From cook.me
EASY HOMEMADE FRENCH BREAD RECIPE - ALYONA’S COOKING
From alyonascooking.com
EASY HOMEMADE FRENCH BREAD – RECIPES BY VAL
From recipesbyval.com
EASY HOMEMADE FRENCH BREAD LOAF RECIPE - SIMPLE FARMHOUSE LIFE
From simplefarmhouselife.com
FRENCH BREAD RECIPE | #FRENCHROAST #FRENCHTOASTRECIPE #SHORTS …
From youtube.com
FIND A RECIPE FOR KABABAYAN BREAD ON TRIVET RECIPES: A RECIPE …
From trivet.recipes
EASY HOMEMADE FRENCH BREAD - SIMPLY SCRATCH
From simplyscratch.com
IRISH BROWN SODA BREAD - EASY RECIPES
From easyrecipes.co.za
FRENCH BREAD (TWO LOAVES) RECIPE - FOOD.COM
From food.com
EASY HOMEMADE FRENCH BREAD PIZZA RECIPE - DON'T SWEAT THE …
From dontsweattherecipe.com
HOMEMADE FRENCH BREAD {FROM SCRATCH!} - SPEND WITH PENNIES
From spendwithpennies.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