French Bread Recipe
My cousin showed me a recipe for french bread that is on pinterest. I had to alter it a little for our high elevation and to make it a little quicker.
French Bread Recipe
- 1 tbsp Active Dry Yeast
- 2 tbsp Sugar
- 2 1/4 C Warm Water (between 105°-110°)
- 1 tbsp Salt
- 2 tbsp Olive Oil
- 5 C Flour (you might need an extra 1/2 to 3/4 cup)
Egg Wash
- 1 Egg
- Some Water (a couple tablespoons if you're measuring)
Put the yeast and sugar into the bowl of your stand mixer. Gently pour in the warm water, slowly so it mixes the yeast and sugar. Let sit for 5-8 minutes. Once it's nice and bubbly, sprinkle the salt over the top. Then add in the oil and the flour. It should not be sticky to the touch. If it is, add a little more flour and mix until it's not sticky anymore. Mix for 4 minutes. Let sit 10 minutes. While it's resting, put parchment paper on a cookie sheet and spray with cooking spray. Set aside. Dump out the dough onto a floured surface. Cut in half. Using your rolling pin roll one of the sections into a 10"x6" rectangle. Do the best you can to get the edges even. Roll the dough lengthwise. If you don't have your edges perfectly straight, you can tuck the ends in (I have to do this a lot). Place on your prepared cookie sheet. Repeat for the other section. Cut some slits in the top of each loaf. I do 4 in each one. Cover the loafs with a towel and let rise for 10-15 minutes. Preheat your oven to 375°. If I turn the oven on while the bread is rising, and have it sitting on the stove, it usually rises faster. Once the bread has about doubled in size, brush the tops with the egg wash. Place in the oven and cook for 22-24 minutes, until the tops are golden brown. We have a convection oven, so it bakes faster. You might need to cook a little longer if you don't. When it's done, pull it out and brush the tops with butter. I usually just tear the paper off half of a stick of cold butter and use that to put butter on the tops. Then let it rest a few minutes. Slice and butter as you like.
Enjoy!
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