November 7, 2010

What's Cookin': French Bread II


I have finally done it. I've made a loaf of french bread that was perfect in every way. The taste, the size, the texture.

 If y'all remember, I've tried making various versions of french bread before. It's been my quest to make good french bread at home. I think I've finally done it. I'm so proud of this batch.

I found this recipe online and I've tried it before, but I had some issues with the rise (due to user error) so I didn't want to post it. But I tried it again yesterday and it turned out so well that I knew it was ok to share with you now.

It's a little tedious in that you have to stir the dough every 10 minutes for awhile. But all I did was set the timer and went to do something else while I waited. Then you just have to let it rise for 30 minutes and pop it in the oven for another 35. The whole thing takes about 2 and a half hours start to finish. Which isn't anymore than any of the other breads I make so I really don't have to go out of my way to make french bread. And it was so delicious. Worthy of eating for dinner just by itself with a good olive oil. That's a good french bread.



"Fabulous" French Bread - makes 2 loaves
2 Tbs yeast
1/2 C warm water
2 C hot water
3 Tbs sugar
1 Tbs salt
5 Tbs vegetable oil
6 C flour

Dissolve yeast in warm water. In a large bowl combine the hot water, sugar, salt, oil and 3 cups of the flour. Beat well with a wooden spoon or in a mixer with the dough hook. Stir in dissolved yeast. Add remaining 3 cups of flour, mixing well until blended.

Leave spoon/hook in dough and let rest for 10 minutes. Stir again vigorously, then let rest another 10 minutes. Repeat until dough has been stirred 5 times.

On a floured surface turn out dough and knead once or twice until it is lightly covered with flour. Divide in half. Roll each half into rectangles, roll up from the long edge, and pinch to seal.

Place rolls seam down on a baking sheet. Gash tops with sharp knife. Let rise 30 minutes.

Bake at 400 degrees for 30-35 minutes, or until golden brown.


Happy Eating!


:: This post is part of Tasty Tuesday at Balancing Beauty and Bedlam! ::

5 comments:

Farm Girl said...

Now that you have perfected it I will try it. I am so impressed, I know how hard it is to make passable french bread and you did it. I am so proud of you. It is just beautiful in every way.

Meg said...

Thank you! I really am quite proud of myself. Ben said a number of times how tasty it is, so I'm pretty sure it's not just me! LOL!

NetRaptor said...

Oooh! Awesome! I just made your other french bread recipe for breadsticks, and they came out very tasty and crusty. I'll totally give this a shot now.

Julie@comehaveapeace said...

Exactly what I'm in the mood to bake today! I will give it a try. :)

stephanie said...

Hi, I just happened upon your recipe and gave it a try. This came out delicious and the method is great for days when a sore back makes kneading difficult. Thank you for sharing it.

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