Homemade French Bread Recipe

26 March 2020 Bookmark • 0

There is little within the global i really like more than a warm slice of French Bread. This publish goes to educate you how to make my French Bread recipe at domestic so that you can enjoy it each time a craving hits. It’s the exceptional one I’ve tried!!

I’m going to cover all of the basics, from components to method, or even the way to get it fine and golden on top. you'll be able to make your personal French Bread while you’re accomplished analyzing this!

If I needed to choose among dessert and bread and handiest consume one for the relaxation of my lifestyles, I’d have a huge warfare. frequently, a pleasing thick slice of bread IS my dessert!

Homemade French Bread Recipe

I’m an same opportunity bread lover: i like sandwich bread, dinner rolls, wheat bread, sourdough, French bread…you name it i like it.

One in all my responsible pleasures on the grocery keep is the bread show by the registers. They get me each time! If I see that show I recognise I’m going home with a loaf – and we polish it off in much less than a day.

From time to time you can’t get to the grocery save, or your store doesn’t have clean loaves out, so it’s constantly best to recognise a way to make your personal. nowadays I’m going to educate you how to make your own French Bread. It’s less difficult than you believe you studied – I promise!

INGREDIENTS:

4 1/2 – 5 cups all-purpose flour divided
2 packets Fleischman’s Yeast Rapid Rise Yeast or any instant yeast
2 teaspoons salt
1 3/4 cups water
1 tablespoon olive oil
1 egg white

INSTRUCTIONS:

Add 1 cup of flour to the bowl of a stand mixer fitted with the dough hook. Add yeast and salt and whisk to combine.
Place water in a heat-proof measuring cup. Heat for about one minute (maybe longer, it depends on your microwave) until water is between 120°-130°F. It’s best to check this with an instant-read thermometer, but if you don’t have one, think hot bath water. Add oil to water, then pour into dry ingredients.
Run mixer with dough hook, scraping the sides of the bowl, just until the flour is all moistened. Add 2 more cups of flour, mix, then add an another 1 1/2 cups of flour and let the mixer run until the dough is thick and starts to come together, adding an additional 1/2 cup flour as needed. It won’t form a ball but will only be slightly sticky to the touch.
Turn dough out onto a floured surface and knead until the dough forms a ball and is elastic and springs back when pressed with two fingers; cover and let rest 10 minutes.
After 10 minutes, divide the dough into two equal pieces. Roll each piece of dough into an approximate 12×15-inch rectangle (no need to be exact) and roll it up from the long side. Pinch the ends to form the pointy ends of the loaf.
Place loaves on a cookie sheet covered with a silicone baking mat or parchment paper. Cover and let rise until double in size, about 45 minutes.
Preheat oven to 400°F.
Uncover loaves and use a sharp knife to score 4-5 times on top to create the French bread look. Brush the dough lightly with egg wash.
Bake for 20-25 minutes or until the loaves are golden and hard and sound hollow if knocked on. To make a browner and crunchier crust, as shown in the photos, do a second brushing with egg white after 15 minutes of baking.
Cool slightly before serving, store in an airtight container for up to 3 days.