November 7, 2010
Posted in What's Cookin'
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.
:: This post is part of Tasty Tuesday at Balancing Beauty and Bedlam! ::