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French Bread

As I’ve mentioned in a previous post, my wife and I are currently binge-watching the Great British Bake Off.  In almost every season, the contestants make bread.  This inspired me to make bread from scratch. What I learned is that, although bread making is very time consuming, it is not very difficult.

Ingredients

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2 1/4 teaspoons quick rise yeast (1 package)  (You will notice that I have a jar of quick rise yeast.  On the jar, you will see measurements for 1 package.)
1 1/4 cups warm water (about 110 degrees)
1 tablespoon sugar
2 teaspoons salt
3 to 3 1/2 cups all purpose flour
1 tablespoon corn meal
1 egg white
2 tablespoons cold water

Instructions

Dissolve yeast in warm water in a medium bowl.  Stir in sugar, salt, and 2 cups of flour. Beat until smooth. Stir in enough of remaining flour to make dough easy to handle (dough will still be soft).  (I put in another whole cup of flour.)

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Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.

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Place in greased medium bowl, turn greased side up.

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Cover and let rise at room temperature for 2 hours until slightly more than double.

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Punch down dough, cover and let rest 15 minutes.

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Line cookie sheet with parchment paper. Sprinkle cornmeal onto parchment paper.

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Divide dough into two halves.

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Roll each half into rectangle, 15 x 10 inches.

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Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Roll gently back and forth to taper ends. Place both loaves lengthwise on cookie sheet. Make 1/4-inch deep slashes across loaves at 2-inch intervals.

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Spray or brush loaves with cold water.  Let rise uncovered 1 1/2 hours, until slightly more than double.

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Heat oven to 375 degrees. Pour 1 cup of hot water into 13 x 9 inch pan and place pan onto lowest oven rack. Spray or brush loaves with cold water. Bake 20 minutes.  Remove pan of water from oven.

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Mix egg white and 2 tablespoons of cold water. Brush loaves with egg white mixture. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes longer.

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French Bread
Author: 
Recipe type: Baked Goods
 
As I've mentioned in a previous post, my wife and I are currently binge-watching the Great British Bake Off.  In almost every season, the contestants make bread.  This inspired me to make bread from scratch. What I learned is that, although bread making is very time consuming, it is not very difficult.
Ingredients
  • 2¼ teaspoons quick rise yeast (1 package)  (You will notice that I have a jar of quick rise yeast.  On the jar, you will see measurements for 1 package.)
  • 1¼ cups warm water (about 110 degrees)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 3 to 3½ cups all purpose flour
  • 1 tablespoon corn meal
  • 1 egg white
  • 2 tablespoons cold water
Instructions
  1. Dissolve yeast in warm water in medium bowl.  Stir in sugar, salt, and 2 cups of flour. Beat until smooth. Stir in enough of remaining flour to make dough easy to handle (dough will still be soft).  (I put in another whole cup of flour.)
  2. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.
  3. Place in greased medium bowl, turn greased side up.
  4. Cover and let rise at room temperature for 2 hours until slightly more than double.
  5. Punch down dough, cover and let rest 15 minutes.
  6. Line cookie sheet with parchment paper. Sprinkle cornmeal onto parchment paper.
  7. Divide dough into two halves.
  8. Roll each half into rectangle, 15 x 10 inches.
  9. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Roll gently back and forth to taper ends. Place both loaves lengthwise on cookie sheet. Make ¼-inch deep slashes across loaves at 2-inch intervals.
  10. Spray or brush loaves with cold water.  Let rise uncovered 1½ hours, until slightly more than double.
  11. Heat oven to 375 degrees. Pour 1 cup of hot water into 13 x 9 inch pan and place pan onto lowest oven rack. Spray or brush loaves with cold water. Bake 20 minutes.  Remove pan of water from oven.
  12. Mix egg white and 2 tablespoons of cold water. Brush loaves with egg white mixture. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes longer.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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