HOW TO STORE FRENCH BREAD RECIPES
FRENCH BREAD RECIPE | ALLRECIPES
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.
Provided by Jenn Hall
Categories Bread Yeast Bread Recipes White Bread Recipes
Total Time 2 hours 40 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 2 large loaves
Number Of Ingredients 7
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.
Nutrition Facts : Calories 94.3 calories, CarbohydrateContent 19.5 g, FatContent 0.3 g, FiberContent 0.8 g, ProteinContent 2.9 g, SodiumContent 119.4 mg, SugarContent 0.1 g
ALBERTSON'S FRENCH BREAD RECIPE - FOOD.COM
This is from the Albertson's Website. The aroma of crusty french bread transports you to the picturesque sidewalks of Paris. Moist and chewy inside, with a sesame- studded crust, this bread pairs perfectly with cheeses, salads and soups. Note: Rising time is at least 2 hours.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 8
Steps:
- Pour warm water (105 to 115*) into a large bowl; sprinkle yeast over the top. Stir in sugar, shortening and salt. Add flour, 1/2 cup at a time, until mixture forms a soft dough. Knead until smooth, about 5 minutes; leave covered with a tea towel in a warm place; allow to rise for at least 60 minutes or until doubled in bulk.
- Heat oven to 350*.
- Meanwhile generously grease a 9 x 5 x 3-inch loaf pan; punch down to press out air; place in pan. Allow to rise for about 60 minutes or until doubled in bulk.
- Slash the top diagonally in two or three places, brush with egg, sprinkle with sesame seeds. Bake for 30 minutes or until golden brown. Bread will make a hollow sound when tapped.
- Cooking Tips: French bread can also be baked on a flat sheet and shaped by hand. A one-pound loaf, rolled into a long shape and slashed diagonally along its length, is called a baguette, French for "rod".
Nutrition Facts : Calories 118.8, FatContent 1.7, SaturatedFatContent 0.4, CholesterolContent 13.2, SodiumContent 223.6, CarbohydrateContent 22, FiberContent 0.9, SugarContent 0.9, ProteinContent 3.5
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