HOMEMADE FRENCH BREAD
This is an easy recipe that uses only a few ingredients and a little bit of technique.
Provided by Holly Nilsson
Categories Bread
Time 2h37m
Number Of Ingredients 6
Steps:
- Combine sugar and 1 cup warm water in a bowl. Stir in yeast and let stand 5 minutes.
- Stir in salt and 2 cups of flour. Continue adding flour a bit at a time to form a stiff dough. Knead until about 5 minutes (or use a dough hook on a stand mixer per notes below).
- Place dough in a greased bowl and cover with a kitchen towel. Let rise 1 hour or until doubled. Punch dough down and let rise 30 minutes more.
- Roll dough into a 14"x10" square and roll up jelly roll style to create a 14"x2.5" loaf. Place on a parchment lined pan seam side down. Using a sharp knife, cut 3-4 diagonal slits into the loaf (about ¼" deep).
- Cover with a damp towel and let rise 30-40 minutes or until doubled. Brush bread with egg white. Preheat oven to 425°F.
- Place in the oven and bake 20-25 minutes or until browned. Cool on a baking rack.
Nutrition Facts : Calories 95 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
PO BOY BREAD
My take on a basic French bread recipe from "Lee Bailey's New Orleans". This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 48m
Yield 4 16 inch baguettes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
- This can be used then or refrigerated for up to 3 days.
- Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
- Cover bowl and let sit for 20 minutes.
- Add salt and knead for 8 to 10 minuts until smooth.
- Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
- Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
- Divide into 4 pieces. Roll into baguettes about 16 inches long.
- Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
- Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
- Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
- Remove to a cooling rack and allow to cool for 20 minutes before slicing.
Nutrition Facts : Calories 425.9, Fat 4.6, SaturatedFat 1, Sodium 779.6, Carbohydrate 83.4, Fiber 3, Sugar 4.8, Protein 11
NEW ORLEANS FRENCH BREAD
Make and share this New Orleans French Bread recipe from Food.com.
Provided by LoversDream
Categories Breads
Time 3h5m
Yield 3 Loafs
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve the yeast, salt and sugar in warm water.
- Gradually stir in flour, adding only until the mixture refuses to absorb more.
- On a floured board knead the dough for 3-4 minutes.
- Transfer the dough to a greased bowl and brush the top lightly with butter.
- Cover with a damp cloth.
- Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
- Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
- Punch down the dough.
- Transfer the dough to a floured board and divide it into thirds.
- Roll each portion into an 8 x 13 inch rectangle.
- Roll each rectangle up from the long side, seal and shape ends.
- Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
- Brush lightly with melted butter.
- Let rise in a warm place about 45 minutes.
- Place the bread on the middle rack in oven.
- Place a pan of hot water on bottom of oven.
- Bake at 450 degrees for 5 minutes.
- Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
- Note: Cooking time includes rising times.
Nutrition Facts : Calories 869.7, Fat 10, SaturatedFat 5.2, Cholesterol 20.4, Sodium 2390.6, Carbohydrate 168.2, Fiber 6.6, Sugar 4.8, Protein 23.2
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