French Bread Recipe Without Mixer Recipes

EASY FRENCH BREAD

Steps:

• In a large plastic mixing bowl combine warm water, yeast and sugar, allow to proof for 5-10 minutes or until yeast gets foamy and bubbly. If using instant yeast you don't need to wait for it to proof.
• Next, add the salt and olive oil. Mix together with a fork and then add 2½ cups of flour. Mix really well with a fork or whisk, until there are no lumps of flour.
• Add three more cups of flour and stir it in with the fork. It will get very thick. Once you've stirred it as much as you can with the fork, use your hand to begin kneading the bread. You may need to occasionally sprinkle the dough with a small amount of flour to keep your hand from sticking to the dough. Try not to exceed adding more than ½ cup total as you sprinkle when needed.
• Knead by hand for about 5-6 minutes or until dough has a nice springy and smooth consistency.
• Form the dough into a ball at the bottom of your bowl and cover with a kitchen towel or plastic wrap.
• At this point you can do one of two things. Let the dough rise for 30 minutes and knead it down and let it rise for 30 more minutes. Or, you can knead it down every 10-15 minutes for an hour. Both methods yield great results. It is also okay if you let it rise the whole hour before kneading down but the gluten will be broken down a little differently if you do it multiple times in the hour and the dough will have a less yeasty taste.
• Once you have reached an hour of total rise time you are ready to roll out the dough and form it into loaves.
• Divide the dough in half and roll one piece out into a 9x13 type shape. Follow the step by step pictures above to see how this is done. Once it is a 9x13 you roll it up and place it on a prepared baking sheet. (I use a silpat sprinkled with corn meal. You can use parchment paper or cooking spray as other options). There are also these cool French Bread Pans.
• Once the loaf is on the baking sheet take a sharp knife or a bread baker's lame and put slits on the top of the loaf. Repeat for second loaf.
• Cover the two loaves loosely with a hand towel or a piece of plastic wrap that has been sprayed with cooking spray. You don't want the plastic to stick to the bread as it rises. If it sticks you risk the loaf deflating when you peel off the plastic wrap. Once covered allow bread to rise for 30 minutes before baking.
• Preheat oven to 425 degrees. If you want to do an egg wash you do that right before baking. To do the egg wash you whisk together an egg and 1 tbsp of water. Use a pastry brush to very gently brush it onto the risen loaf.
• Bake bread for 25-30 minutes at 425 degrees.
• **To give a nice crust to the outside of the bread you can place a small pan of hot water in the bottom of your oven or a few ice cubes. I usually use ice cubes. It's a great trick for adding steam to the beginning of the baking process.

FRENCH BREAD

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.

"OLD RELIABLE" FRENCH BREAD (FOR KITCHEN AID MIXERS)

Steps:

• Dissolve yeast in warm water in warmed mixer bowl.
• Add salt, butter, and flour.
• Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
• Knead on Speed 2 about 2 minutes longer.
• Dough will be sticky.
• Put dough in large greased bowl, turning to coat.
• Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
• Punch dough down and divide in half.
• Roll each half into 12" x 15" rectangle.
• Roll dough tightly, from longest side, tapering ends, if needed/wanted.
• Put loaves on greased baking sheets that have been dusted with cornmeal.
• Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
• With sharp knife, make 4 diagonal cuts on top of each loaf.
• Bake at 450F for 25 minutes, then remove from oven.
• Beat egg white and water together and brush each loaf with this mix.
• Return to the oven and bake 5 minutes longer.
• Immediately remove from baking sheets and cool on wire racks.
• Serve with your favorite spread such as herbed butter, garlic bread topping, etc.

TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD

Steps:

• Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
• In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
• Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
• Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
• Preheat oven to 400F degrees.
• Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
• Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
• Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
• Best eaten the same day.